This is a really easy recipe to master, especially in my version of the dish where the oven does of all the hard work. The downside of this method is that one doesn't get any of the char or crispy bits that one usually gets with a chop and you will end up with a pale and stodgy looking chop that screams out for decoration but the upside will be a meltingly tender piece of meat.
I avoid flouring the meat as described in step one of the original recipe as I feel this always makes for an end result with a gummy mouth feel when cooked as suggested, but this also means that my sauce is more in the category of pan juices than an actual thickened sauce. I like to serve this with wilted arugula for a nice color contrast and because the arugula will sop up all the delicious pan juices mentioned above. Or you can thicken the sauce at the last minute.
4 veal chops, about 1 inch to 1 1/2 inches thick
1 Tbsp olive oil or rendered duck fat
1 sprig thyme or rosemary depending on what you have lurking in the hydrator
1/4 tsp ground bay leaf
2 cloves garlic, crushed and peeled
1 Tbsp apple cider vinegar
Salt and pepper to taste
Preheat the oven to 375. Place a pan containing the olive oil, garlic and herb in the oven WHILE it is preheating.
Salt and pepper the chops on all sides and sprinkle with the ground bay. As soon as the oven has reached 375 and the pan is nice and hot, place the chops in the pan and bake for 15 minutes.
After 15 minutes, turn the chops over and cook for an additional 5 minutes.
Remove from the oven, set aside on a plate, covered with a foil tent while you deal with the pan juices.
I use the pan juices to make wilted arugula but you can also thicken the pan juices by quickly reducing them over high heat on the stove top while the meat rests and adding a tablespoon or so of butter to the reduced pan juices. Just pour this over the chops and serve with your desired sides.
Inspiration recipe, here.