Veal Rack Chops with Sage-Brown Butter and Roasted Garlic.

For a refined twist on Thanksgiving dinner, these Extra-Thick Veal Rack Chops from Better Than a Bistro deliver unmatched tenderness. Finished with a nutty sage-brown butter and roasted garlic, they’re elegant enough for the holidays yet simple to prepare.

Recipe Details

Total Time: 50 minutes
Serves: 4 people
Difficulty: Medium

Ingredients

• 4 Better Than a Bistro Veal Rack Chops – Extra Thick
• 2 tablespoons olive oil
• 3 tablespoons butter
• 3 cloves garlic, smashed
• 6 fresh sage leaves
• Salt and pepper to taste

Roasted Garlic

• 1 whole garlic bulb
• 1 tablespoon olive oil
• Salt and pepper

Instructions

• Roast the Garlic: Slice the top off the bulb, drizzle with olive oil, wrap in foil, and roast at 400 °F (200 °C) for 35–40 minutes until soft and golden.
• Cook the Veal: Pat chops dry, season with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear 4–5 minutes per side until golden. Transfer to oven (400 °F) for 10–12 minutes or until internal temp reaches 135 °F for medium.
• Make the Sage Butter: In a small pan, melt butter over medium heat until it begins to brown. Add sage and smashed garlic; swirl until fragrant.
• Finish & Serve: Spoon sage-brown butter over veal chops and serve with roasted garlic on the side.

Serving Suggestions

Wine Pairing: Merlot or Chianti
Side Dishes: Parmesan polenta or roasted butternut squash