Grain-Fed veal rib chops dijonnaise

Preparation

1. Preheat the oven to 350°F (175°C).
2. Coat the edges of the grain-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. In a skillet, melt the butter over medium-high heat and cook the chops for about 5 minutes on each side. Set aside on a plate.
4. Place the chops on a wire rack in a drip pan and cook in oven until the internal temperature reaches 150°F (66°C), about 10 minutes. The cooking time may vary depending on the thickness of the chops or the oven.
5. In the same skillet, heat 30 ml (2 tablespoons) of Dijon mustard. Deglaze with the white wine and add the demi-glace sauce. Simmer, stirring occasionally with a wooden spoon. Season with salt and pepper to taste.
6. Pour a trickle of sauce onto the serving plates, and arrange the grain-fed veal chops on the sauce. Serve with snow peas and potatoes seasoned with fine herbs.