Roasted Veal Chops With Lemon Anchovy Aioli - cooking recipe

Ingredients

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
1/2 cup mayonnaise
2 teaspoons lemon juice
1 tablespoon thyme, chopped
salt
pepper
2 tablespoons whipping cream

Preparation

Spread mustard over the chops and sprinkle with thyme. Marinate for 1 hour, Season with salt and cracked pepper.
Preheat oven to 450.
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.
Aioli: combine garlic, anchovies, mayonnaise, lemon juice and thyme, Season with salt and pepper, Stir in whipping cream. Serve beside the veal chop.