Veal Rib Chops Dijonnaise

Preparation

1. Preheat the oven to 350°.
2. Coat the edges of the milk-fed veal chops with the Dijon mustard. Then roll the edges of the chops in the shallots and season with salt and pepper to taste.
3. Melt the butter in a skillet with an undulated bottom over medium-high heat and brown the chops on both sides.
4. Place the chops on a wire rack in a drip pan and cook in oven until the internal temperature reaches 150°, about 10 minutes. The cooking time may vary depending on the thickness of the chops.
5. In the same skillet, using a wooden spoon, quickly cook 2 tablespoons of Dijon mustard, deglaze the skillet with the white wine, add the demi-glaze sauce and adjust the seasoning if necessary. Let the sauce simmer while the chops are cooking.
6. Pour a trickle of sauce onto the serving plates, and arrange the milk-fed veal chops on the sauce.