Veal Chops with Rosemary Butter and Cheesy Polenta

You can start preparing these one day ahead. What to drink: A svelte red Burgundy or a Pinot Noir from Oregon's Willamette Valley.

Grilled Veal Chops with Rosemary Butter

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Serves: 4 Total Time: 20 minutes


  • 1/4 cup (1/2 stick) unsalted butter, room temperature
  • 2 1/2 teaspoons minced fresh rosemary, divided
  • 1 teaspoon chopped fresh thyme, divided
  • Pinch of salt
  • 4 12-ounce veal rib chops, each about 1 1/2 inches thick
  • 4 tablespoons olive oil, divided
  • 1 4-inch-long fresh rosemary sprig
  • 1 garlic clove, flattened
  • 3 tablespoons dry white wine
  • 3 tablespoons low-salt chicken broth


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