This was a challenge I fear,
That involved eating animals so dear.
Those baby cows I drive by
With their large pleading eyes.
To eat - them would cause me to tear.
So, this week's veal chops with rosemary butter turned into thick cut pork chops with thyme butter.
I make no apologies - I just don't do veal.
The Dude and I are on opposite sides of the veal camp. It's one of his favorite foods and has been the source of more than one debate in our house.
However, the thought of a boneless pork chop, seared until golden and topped with an herbal butter (I had thyme in the fridge) totally floated my boat (and received pretty strong reviews from The Dude).
For whatever reason, I have been totally into compound butters this summer. Bacon and maple syrup - bring it on. Pink peppercorns crushed into butter - I am so there. Herbs - you know it just has to happen. Blue cheese? Come to momma.
And all bad dreams of baby cow eyes looking at me were avoided.
This post participates in French Fridays with Dorie.