Seared Veal Chops with Bourbon Cream Sauce

Ontario is one of the best sources for veal so take advantage of it!  Make sure your chops are nice and thick, about 1 to 1 1/2 inches, serve with fresh veggies from the farmers market.

4 veal rib chops, each 250g
1/4 cup olive oil, divided
2 tsp minced fresh rosemary, divided
1 tsp fresh thyme, divided
1/2 tsp coarse salt
1/2 tsp fresh cracked pepper
1/2 cup minced shallots
1 garlic clove, thinly sliced
1/4 cup bourbon
1/4 cup chicken broth
1/2 cup heavy cream
1 tsp chopped fresh rosemary

1. Preheat oven to 375F.
2. Arrange chops in single layer in large baking dish.  Drizzle with 2 tbsp of the olive oil.  Sprinkle with rosemary, thyme, salt and pepper.  Rub oil and seasonings into chops.  (Can be prepared 1 day ahead.  Cover with plastic wrap and chill.  Let stand at room temperature 1 hour before continuing.)
3. In a large, heavy, ovenproof skillet, heat remaining oil over medium high heat.  Add chops; cook until chops are dark brown and seared, about 2 minutes per side.  Transfer pan to oven and bake until a meat thermometer registers 130F, about 10 to 15 minutes (will depend on thickness of the chops).  Transfer chops to plate and let rest without cutting into them, for 10 minutes.
4. In same pan, add shallots and cook over medium-high heat until softened, about 3 minutes.  Add garlic and cook 1 minute.  Add bourbon to skillet and cook until reduced to about 2 tsp, scraping up any browned bits, about 1 minute.  Add chicken broth and any accumulated veal juices; cook until reduced to about 2 tbsp about 1 minute.  Stir in cream and rosemary and cook just until sauce is slightly thickened.  Serve immediately with chops.

Serves 4