Makes 2-4 servings.
This is another meat dish that I used to broil and now I pan sear it.
These chops have distinct flavor of mustard, tarragon and lemon.
INGREDIENTS:
2 first cut veal chops, about 1 inch thick, about 8 ounces each, deboned
COATING:
2 tablespoons lemon juice
2 tablespoons mustard
2 tablespoons extra-virgin olive oil
Kosher salt
Freshly ground black pepper
Leaves from 6 tarragon sprigs, coarsely chopped plus some for garnish
PREPARATION:
In a small bowl combine the coating ingredients. Place the meat in a non-reactive dish such as Pyrex, and cover the meat with the coating. Cover with cling wrap and refrigerate for as long as convenient.
Bring the meat to room temperature.
Heat a medium stove top grill pan or a heavy skillet over medium high heat. Add the chops with the coating, cover with splatter cover and sauté for 4 minutes. Turn over and sauté for another 3 minutes.
Turn off the burner, cover the pan with foil and let rest for 1 minute. The timing is for medium rare meat.
Slice on a diagonal into ½ an inch slices.
Garnish with chopped tarragon.
