Veal Chops with Bourbon Cream Sauce

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IngredientsVeal Chops with Bourbon Cream Sauce

  • 4 veal rib chops, each 8 oz. (250 g), about 1 inch (2.5 cm) thick
  • ¼ cup olive oil, divided 50ml
  • 2 teaspoons minced fresh rosemary, divided 10ml
  • 1 teaspoon fresh thyme, divided 5 ml
  • ½ teaspoon coarse salt 2ml
  • ½ teaspoon fresh cracked pepper 2ml
  • ½ cup minced shallots 125 ml
  • 1 garlic clove, thinly sliced
  • ¼ cup bourbon 200 ml (The bourbon mixes beautifully with the cream and the subtle veal flavor.)
  • ¼ cup chicken broth 50ml
  • ½ cup heavy cream 125ml
  • 1 teaspoon chopped fresh rosemary 5ml


  1. Preheat oven to 375°F (190°C).
  2. Arrange chops in single layer in large baking dish.
  3. Drizzle with 2 tablespoons (25 ml) of the olive oil.
  4. Sprinkle with rosemary, thyme, salt and pepper.
  5. Rub oil and seasonings into chops. (Can be prepared 1 day ahead. Cover with plastic wrap and chill. Let stand at room temperature 1 hour before continuing.)
  6. In a large, heavy, ovenproof skillet, heat remaining oil over medium-high heat.
  7. Add chops; cook until chops are dark brown and seared, about 2 minutes per side.
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