Roasted Veal Chops With Lemon Anchovy Aioli Recipes

Steps:

• Spread mustard over the chops and sprinkle with thyme. Marinate for 1 hour, Season with salt and cracked pepper.
• Preheat oven to 450.
• Heat oil in an ovenproof skillet on medium high heat. Sear chops about 2 minutes per side. Place skillet in oven and bake for 10 - 12 minutes or until chops are just pink inside.
• Aioli: combine garlic, anchovies, mayonnaise, lemon juice and thyme, Season with salt and pepper, Stir in whipping cream. Serve beside the veal chop.

Steps:

• Add the garlic, egg, anchovy, lemon juice, salt and pepper in a blender and process. Pour in the olive oil in a slow, steady stream until the aioli emulsifies. Fold in sour cream and adjust seasoning with salt and pepper.

Steps:

• Wipe the chops dry with paper towels. Dredge with flour.
• Use two frying pans large enough to hold two chops each comfortably. Heat the oil in each one and fry the chops, turning once, for about seven minutes on each side, or until the outside is brown and the inside pink and juicy.
• Meanwhile, in a small pan, saute the garlic in the butter until golden but not browned. Stir in the anchovy and parsley and cook for two minutes. Turn off heat and keep warm.
• When the chops are ready, place them on individual heated plates and spoon some anchovy sauce on each one.

Steps:

• Rub the chops with 1 Tbsp.
• oil, garlic, rosemary, salt and pepper and let sit on a plate for 15 minutes.
• Heat a large cast iron skillet over medium high heat and add remaining oil.
• Add chops to pan and cook until golden brown on one side, and flip.
• Remove chops from pan to a baking dish, brown side down and roast at 375ºF.
• for 10 minutes.
• Add wine and stock to cast iron pan and stir up brown bits from the bottom.
• Serve chops with juice from pan.