Veal Loin Chops with Tarragon and White Wine Reduction Sauce

Veal is one of those rich, delicious delicacies that PETA would have you believe is morally reprehensible to consume. And you know what? Maybe it is, but I’ll be damned if that’s going to stop me. So with some thick and succulent veal loin chops on hand, I decided to go with a relatively simple recipe that produces some pretty complex and interesting flavors, mostly due to the use of tarragon. On the side, I steamed some broccoli and made a simple risotto to round out this delicious gourmet meal. The risotto recipe is the same one I used for my seafood risotto, and you can make whichever sides you like, so I’ll only be detailing the process for cooking the veal below.