Although I consider myself a willing, plan ahead-type person in most areas of life, I don’t care for it in cooking. When I get the urge to cook or bake, I pretty much want to start right then. This means multistep recipes, especially ones that require overnight preparation, are usually scorned at and passed over.
Then again, this mindset goes out the window when expensive ingredients come into play. Case in point: veal loin chops. For two organic veal loin chops, I paid $16.00. Not my normal pricetag for a homemade entree. Knowing the price, how fantastic veal tastes, and my desire not to squander such a delicious and costly meat, I didn’t mind following Dorie’s instructions and taking the few extra steps the night before to season these chops and make the rosemary-thyme butter. (I know Dorie refers to it as rosemary butter, but I have a fresh pot of thyme thanks to a friend’s casual wedding reception centerpieces! So, thyme will be acknowledged in this post.)
And, oh my, these veal chops were amazing! They were extremely tender, and the rosemary-thyme butter definitely added great herbal aromatics and flavor. An all-around great recipe! These veal chops with rosemary-thyme butter were made for French Fridays with Dorie, a group of bloggers who are cooking their way through Dorie Greenspan’s Around My French Table: More Than 300 Recipes from My Home to Yours.