Quebec Milk-Fed Veal Rib Chops Dijonnaise

• 4 Quebec Milk-Fed Veal Frenched rib chops, about 150 g (5 oz) each and 2.5 cm (1 in) thick
• Sufficient Dijon mustard to brush over the chops and use in the sauce
• 4 large shallots, finely chopped
• Salt and pepper to taste
• Sufficient quantity of butter or oil
• 125 ml (1/2 cup) white wine
• 125 ml (1/2 cup) demi-glace sauce

1. Preheat the oven to 350°F (175°C).
2. Coat the edges of the milk-fed veal chops with the Dijon mustard. Then roll the edges of the chops in the shallots and season with salt and pepper to taste.
3. Melt the butter in a skillet with an undulated bottom over medium-high heat and brown the chops on both sides.
4. Place the chops on a wire rack in a drip pan and cook in oven until the internal temperature reaches 150°F (66°C), about 10 minutes. The cooking time may vary depending on the thickness of the chops.
5. In the same skillet, using a wooden spoon, quickly cook 30 ml (2 tbsp) of Dijon mustard, deglaze the skillet with the white wine, add the demi-glaze sauce and adjust the seasoning if necessary. Let the sauce simmer while the chops are cooking.
6. Pour a trickle of sauce onto the serving plates, and arrange the milk-fed veal chops on the sauce. Serve with snow peas and potatoes seasoned with fine herbs.

Source : Recipe provided by Alain Fortier, chef and training consultant for Quebec Milk-Fed Veal