directions

1. Prepare the Meat: Pat the veal chops dry with paper towels to help them sear properly.
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   Season generously on both sides with salt and freshly ground black pepper. Lightly crush the garlic cloves to release their flavor.
   
2. Sear the Chops: Place a cast-iron skillet over medium to medium-high heat until it just begins to smoke.
3. Add 1 tablespoon of butter to the pan and let it melt.
4. Lay the veal chops in the skillet and sear, undisturbed, for 2–4 minutes until a deep golden crust develops.
5. Add the smashed garlic and the remaining butter. Flip the chops, then tilt the skillet slightly and continuously spoon the hot butter over the meat to baste.
6. Continue cooking for another 2–3 minutes, or until the chops register 140°F with a meat thermometer.
7. Rest: Transfer the chops to a plate and let them rest for several minutes. The temperature will rise slightly to about 145°F, the perfect doneness for serving.
8. Arrange the chops over a bed of fresh spinach and arugula. Spoon red chimichurri over the top for a burst of flavor.
9. Pair with crisp, golden fries on the side.

*Tip

Where to find these ingredients?

Look for sales in our latest Circular for ingredients to this and other delicious recipes. ENJOY!