Veal loin chop (T-Bone) with maple syrup
Grain Fed veal
Veal T-Bone Loin Chops
30 min
Preparation
10 min
Cooking
4
Portions
Ingredients
- 4 veal T-Bone loin chops Fontaine Family
- Extra virgin olive oil as needed
- 30 ml (2 Tbsp) butter or as needed
- Sea salt and black pepper to taste
Maple sauce
- 60 ml (¼ cup) butter
- 1 garlic clove, finely minced
- 15 ml (1 Tbsp) lemon juice
- 125 ml (½ cup) veal stock
- 125 ml (½ cup) maple syrup
- 60 ml (¼ cup) brown sugar
- 10 ml (2 tsp) dried rosemary, divided in 4
- 10 ml (2 tsp) butter, divided in 4
Preparation
- Let chops sit at room temperature for 30-60 minutes. Pat chops dry with paper towel to remove any moisture. Rub chops with oil on both sides and season with salt and pepper.
- Heat the butter and oil in a large skillet over high heat for 1–2 minutes or until the butter starts to foam.
- Add the chops to the hot skillet and sear for 2 minutes on each side and set aside in an ovenproof dish.
- For the sauce, heat butter in a medium saucepan over medium heat. Add garlic, lemon juice, stock, maple syrup and brown sugar, then increase heat to high and boil for 10 minutes. Simmer briefly, remove from heat and let cool.
- Spoon sauce over meat, add ½ tsp each of rosemary and butter to each chop and transfer chops to a preheated oven 425°F (220°C ). Cook time depends on the thickness and your desired doneness. See chart for desired doneness.
- Transfer chops to a plate or cutting board and let rest for 5 minutes.
Side dishes
Serve with a side of roasted potatoes and asparagus.
Tips and Tricks
T-bone Chop Doneness (1-inch) - oven bake time
Rare (130°F): 1-2 min
Medium rare (140°F): 2-3 min
Medium (150°F): 3-4 min
Well-done (170°F): 5-6 min
You will need to add 3-4 more minutes in the oven for each additional 1/2 inch thickness.
As kitchen equipment may vary, it’s best to verify doneness using a thermometer instead of relying on time alone.