A beautifully flavored porterhouse steak chops cooked to perfectoon on the stovetop.
Season the veal porterhouse steaks generously on both sides with all of the salt and black pepper.
Note: I usually like to mix the salt and pepper together and then use it to season the veal. I also allow the steaks to rest for 10 to 15 minutes while I prepare the other ingredients.
Heat the oilve oil in a large saute pan, over medium high heat.
Cook the veal steaks/chops 2 to 3 minutes per side until lightly brown. Transfer to a plate and set aside.
Turn down the heat to medium. Saute the serrano peppers in the same pan - cook about 2 minutes.
Note: You can, if preferred, add another 1/2 tablespoon olive oil.
Add the rosemary, garlic and capers. Mix. Cook up to 1 minute.
Slowly add the chicken bone broth. Stir, scraping up the brown bits.
Add the lemon zest and juice. Bring to a simmer.
Add back the veal; coating both sides with the sauce.
Cover the pan with a tight lid. Lower the heat to medium low.
Let the steak chops simmer for 15 minutes. Use a thong to filp the steaks over. Cover and cook 5 more minutes.
Transfer to a platter.
Add the butter to the pan gravy/juices, one piece at a time. Whisk or stir until each piece of butter fully melts and the sauce becomes a bit creamy and slightly thickened.
Note: It's important to use cold butter - this will help the sauce to become creamy.
Turn off the stove. Spoon the sauce all over the veal steaks. Garnish with herbs if desired.
Serve with your favorite side dish. I served this with my Dilled Peas with toasted walnuts (Recipe link in notes).
Try serving this entree with my Dilled Peas with Toasted Walnuts recipe.