Veal Chops paired with Jukes 1

The white with fish and red with meat mantra often makes sense, but many dishes work extraordinarily well and perhaps counterintuitively the other way around. Jukes 1, our classic white, is spectacular with this succulent veal chop recipe. Ever so easy to prepare and a glorious treat, I hope this recipe and the Jukes pairing sends your taste buds into raptures.
 

Ingredients (serves 4)

Four Veal Chops (3/4cm thick)

Two large Lemons (gently grate the zest and set aside)

Fresh Thyme (separate the leaves from the stems – you need two tablespoons-worth)

Extra Virgin Olive Oil

200g unsalted Butter

Cracked Black pepper

Sea Salt flakes

Method
Marinade the veal chops for half an hour in a generous slug of olive oil, the grated lemon zest, and thyme leaves. Preheat your oven to 200C. Heat a frying pan and melt half the butter with another generous slug of olive oil. Seal the chops on both sides until they sizzle and take on a golden hue, then transfer them to a large baking or oven tray. Season the chops with salt and pepper and divide the remaining butter into four and place a knob on each chop. Roast the chops for 10-15 minutes, checking that they are cooked using a meat thermometer (the centre of the chop should be 70C for medium or 65C for medium-rare) or by pressing down with your finger on the meat quickly and carefully. If it bounces back, it needs a little more time, and when it feels a little more resistant, it is done. Serve with a squeeze of lemon juice, mashed potato and green beans or a rocket and parmesan salad with olive oil, lemon juice, salt and pepper. Pair with Jukes 1 - The Sparkling White or The Classic White, diluted with still water.