2 double-rib veal chops (each about 2.5 inches thick)
5 tablespoons butter
1 cup chopped onion
.5 cup chopped carrot
1 small bay leaf, halved
1 minced garlic clove
1.5 teaspoons minced fresh thyme
.5 cup chicken stock or canned low-salt chicken broth
• Sprinkle veal with salt and pepper. Melt 3 tablespoons butter in heavy large pot over high heat. Add veal and brown on all sides, turning occasionally, about 10 minutes. Transfer veal to plate. Add onion, carrot, bay leaf, thyme and garlic to pot.
• Reduce heat to medium-high; saute until vegetables just soften, about 5 minutes. Place chops on vegetables; add any juices from plate, then stock. Reduce heat to medium. Cover and simmer for 10 minutes. Turn chops over. Cover and cook, to desired doneness. When done, place veal on plate; tent with foil.
• Spoon fat off top of veal-braising liquid. Press liquid and solids through strainer set over bowlto make puree; return puree to pot. Bring ot boil. Whisk in remaining 2 tablespoons butter. Simmer until sauce coats spoon lightly, about 2 minutes. Season with salt and pepper to taste.
• Cut veal chops horizontally in half. Set on plates. Spoon sauce over and serve.
