Roasted Veal Chops With Lemon Anchovy Aioli

Abby Girl's Note:

Serve with green beans and sauteed potatoes. Put a small dab of the sauce beside the chop and pass the rest separately. Anchovies enhance the taste of veal

• Total Time: 45 mins
• Prep Time: 25 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 1 teaspoon Dijon mustard
• 4 veal chops , french cut
• 1 tablespoon thyme
• salt
• black pepper
• 2 tablespoons olive oil

Lemon Anchovy Aioli

• 1 teaspoon garlic , crushed
• 1 teaspoon anchovy fillet , minced
• ½ cup mayonnaise
• 2 teaspoons lemon juice
• 1 tablespoon thyme , chopped
• salt
• pepper
• 2 tablespoons whipping cream

Directions:

1. Spread mustard over the chops and sprinkle with thyme. Marinate for 1 hour, Season with salt and cracked pepper.
2. Preheat oven to 450.
3. Heat oil in an ovenproof skillet on medium high heat. Sear chops about 2 minutes per side. Place skillet in oven and bake for 10 - 12 minutes or until chops are just pink inside.
4. Aioli: combine garlic, anchovies, mayonnaise, lemon juice and thyme, Season with salt and pepper, Stir in whipping cream. Serve beside the veal chop.