French Fridays with Dorie: Veal Chops with Rosemary Butter

Veal Chops with Rosemary Butter

A few years ago, I was over at my friend B’s house.  We were talking, silly girls that we are sometimes, about diets and supermodels.  B shared these personal maxims she had arrived to after finishing a book about the reality of extreme dieting:

  • The chemicals in diet soda will embalm you while alive
  • You do not eat veal or other baby animals.

Her words came back to haunt me last Sunday when I prepared this week’s French Fridays with Dorie recipe, Veal Chops with Rosemary Butter.  Normally I don’t buy veal and when I do, it’s usually ground to mix with beef and pork for bolognese sauces.  The flavor and texture of the veal fuse with the other two meats, and there is no distinct taste or texture.  That did not happen with the veal chop.  I was reminded the whole time this was not a regular piece of beef.  Darned awareness!


I wish I had come across this article before cooking my veal chops.  First: it looks like instead of actual veal chops I got a bone-in ribeye cut well over an inch thick.  It shouldn’t have come as a surprise then that my veal was undercooked after preparing per Dorie’s directions.   I seared my chops in a ridiculously hot cast iron pan and the browned bits charred up.  There was no chance to make the tasty sauce to accompany them per the original recipe, so we made up for it with extra thick rosemary/thyme butter pats.  I’ll try to make the sauce in the future for other beef or pork based dishes.

As if the veal chops on to themselves weren’t enough of a splurge, I served them with the Potato Gratin recipe from Around My French Table.  This recipe was the sixth recipe cooked by the French Fridays with Dorie crowd back in 2010.

Potato gratin (pommes dauphinois)

My feelings about these potatoes – and scalloped potatoes in general – are best summarized in this infographic.  🙂

Scalloped potato continuum

That’s not to say I didn’t enjoy them… they were darned delicious, but sometimes there is such a thing as a too rich dish.  Eduardo couldn’t stop raving about them so I’ll make sure to make them again with half and half instead of heavy cream.

Veal Chops with Rosemary Butter and Potato Gratin

French Fridays with Dorie is an online cooking group where the fearless Doristas, an intrepid bunch of home cooks, work our way through Dorie Greenspan’s Around My French Table.  

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Author:Adriana

Adriana is a financial analyst by day, avid home cook in the evenings, and food blogger and runner in the strange hours between those two. When not in the kitchen concocting meals and stories to pass around, she is out looking for the next great bite (or the ingredients to make it at home), checking what's new at the market, or planning a trip around great food and wine.

12 Responses to “French Fridays with Dorie: Veal Chops with Rosemary Butter”

  1. September 15, 2013 at 10:27 am #

    Properly cooked meat completely changes a recipe. Those potatoes are calling my name, sometimes old fashioned is still the right way to do it! Se ven increíbles Adriana!

    • Adriana
      September 17, 2013 at 11:51 am #

      Gracias Paula!

  2. September 15, 2013 at 12:43 pm #

    That’s like a great celebration meal! I would love to try those potatoes! And the rosemary butter!

    • Adriana
      September 17, 2013 at 11:50 am #

      The butter was yummy! We still have a little left. 🙂

  3. September 15, 2013 at 9:27 pm #

    What a great looking meal. Total decadence with all the extra butter, plus those potatoes. I remember the garlicky scent of those potatoes. I think I’ll need to make those again soon. See you Friday!

    • Adriana
      September 17, 2013 at 11:50 am #

      I would love to add roasted garlic to potato gratin in the future… it would go great with grated Parmesan cheese!

  4. September 16, 2013 at 1:44 pm #

    Looks tasty. It’s always tricky to try new recipes for something which you already have the perfect recipe for. I was in the same boat with Dorie’s gratin. It was good, but not as good as my standard recipe.

    • Adriana
      September 17, 2013 at 11:49 am #

      What’s your standard recipe? I’m curious.

  5. September 16, 2013 at 10:46 pm #

    Oh man, I do remember loving that gratin. I also remember that I used WAAAYYYY more cheese than the recipe called for.

    Looking forward to meeting up later this week!

    • Adriana
      September 17, 2013 at 11:49 am #

      My gratin had ‘bald spots’. It looked funny…
      I have so much stuff to get through at work I am more stressed than anything about traveling!

  6. September 17, 2013 at 5:12 pm #

    The chops and the potatoes looks delicious. The potatoes are one of our favorites!

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