Veal Chops Stuffed with Herbs and Lemon

Veal rib chops carry quite a bit of fat along the bone, and if you’re not stuffing them, you might want to ask your butcher to french the bones. But here that extra surface area is needed to accommodate the herb and lemon stuffing. You can trim away the fat from the bones before serving if you like.

 

Veal Chops Stuffed with Herbs and Lemon

 

2 veal rib chops, each about 10 oz. (315 g) and 1 inch (2.5 cm) thick, patted dry

3 Tbs. minced fresh dill

2 Tbs. minced fresh oregano

1 Tbs. minced fresh sage

Grated zest of 1 small lemon

Kosher salt and freshly ground pepper

4 tsp. plus 2 Tbs. olive oil

All-purpose flour for dredging

2 Tbs. unsalted butter

Lemon wedges for serving

 

Place the chops on a baking sheet and freeze, uncovered, for 20 minutes.

 

Working from the side of each chop away from the bone, make a horizontal cut toward the bone to form a pocket. In a bowl, stir together the dill, oregano, sage and lemon zest. Add 1/4 tsp. salt and the 4 tsp. oil and stir to combine. Stuff the chops with the herb mixture. Secure the edges with 2 or 3 toothpicks inserted diagonally. Season both sides generously with salt and pepper.

 

Place some flour on a plate near the stove. Place a large, heavy frying pan over medium-high heat. When it is very hot, add the 2 Tbs. oil. When the oil begins to shimmer, add the butter. As soon as the butter foam has subsided, quickly dredge the chops in the flour, shaking off the excess, and place the chops in the pan without letting them touch. Sear without moving them for 2 1/2 minutes. Reduce the heat to medium, turn the chops and sear for 2 minutes more. Holding the chops with tongs, sear each edge until no longer pink, 20 to 30 seconds. Reduce the heat to low and cook until the chops are firm to the touch and an instant-read thermometer inserted into a chop, away from the bone and not in the stuffing, registers 130°F (54°C), 1 to 2 minutes. Transfer to plates, remove the toothpicks and serve immediately with the lemon wedges. Serves 2.

 

Recipe adapted from The Cook & the Butcher, by Brigit Binns