Roasted Veal Chops Recipe

How to make it

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• 1 hour before cooking, remove chops from refrigerator
• preheat oven to 425*F
• remove 2 large pieces of the zest from 1 lemon and set aside
• cut a thick slice off the top and bottom of the lemon to expose the flesh
• stand the lemon upright on a cutting board, and slice from the top to the bottom
• remove both the skin and the white pith
• holding the fruit over a bowl, cut along either side of each segment to the center to free it from the membranes
• squeeze the juice from the spent membranes
• strain the juice and set the segments aside
• measure the juice. You need 2 tbsp
• if necessary, squeeze the remaining lemon
• pat the veal chops dry
• season with salt and pepper
• in an ovenproof skillet, add the oil
• over medium-high heat, brown the chops...about 2 minutes per side
• transfer skillet to the oven and roast for about 15 to 20 minutes, or until chops are golden, and the juices run clear
• remove from oven , place on a plate, and tent with tinfoil to rest chops for about 5 minutes
• [while the chops are roasting]:
• pour the stock into the pan
• add lemon zest
• deglaze the pan by bringing to a boil, scraping up the browned bits from the bottom
• continue boiling until the liquid is reduced to 1/4 cup
• remove the pieces of zest
• add the lemon juice and olives
• remove the pan from the heat
• melt in the butter
• add the lemon segments you set aside earlier
• serve the chops with the lemon/olive sauce spooned over top
• brin