Veal chops with garlic and rosemary purée


Ingredients 9
Servings 4
Time

Ingredients

  • 4
    veal chops
  • PURÉE
  • 15
    ml
    olive oil
  • 15
    garlic cloves, peeled
  • 1
    small sprig fresh rosemary
  • 125
    ml
    chicken stock
  • salt and milled pepper
  • 5
    ml
    wholegrain mustard
  • olive oil
 

Method

 
PURÉE: Heat olive oil, add garlic and sauté for 3 minutes. Add rosemary and stock (use 1/2-3/4 cube) and cook gently, covered, for 8 minutes. Add seasoning and mustard and cook on high until liquid has almost completely evaporated and garlic cloves are soft. Discard rosemary. Purée garlic mixture in a blender. With motor running, add olive oil in a thin stream to form a medium-thick paste. Set aside. Preheat grill. Place chops on rack of a roasting pan. Brush with garlic purée and grill for 4 minutes, turn, brush and grill until chops are cooked, 12 to 15 minutes. Meat should remain slightly pink; if chops are grey they are overcooked. Serve with roasted baby potatoes and green beans.
 

Read more on: beef  |  grill
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.