Rose Veal Porterhouse Loin Chops with Sage & Creamy Squash Polenta

Author: Farmer Kelley

INGREDIENTS

For the Rose Veal

• 2 Howling Flats Farm Rose Veal Porterhouse Loin Chops (1–1½ inches thick)

• 1 tbsp olive oil

• Sea salt & freshly ground black pepper

• 2 tbsp butter

• 6–8 fresh sage leaves

• 1 clove garlic, lightly crushed

For the Creamy Squash Polenta

• 1 cup pumpkin or butternut squash purée

• ¾ cup polenta (coarse cornmeal)

• 3 cups chicken or vegetable stock

• ½ cup milk or cream

• 2 tbsp butter

• ¼ cup grated Parmesan

• Salt to taste

Instructions

1. Make the Squash Polenta

   In a saucepan, bring stock to a gentle boil.

   Slowly whisk in polenta and reduce the heat to low. Cook, stirring often, 15–20 minutes until thick and tender.

   Stir in squash purée, milk or cream, butter, and Parmesan. Season with salt.

   Keep warm on very low heat, adding a splash of stock if needed to loosen.

   
   

2. Cook the Rose Veal

   Bring the chops to room temperature for 30 minutes. Pat dry and season generously with salt and pepper.

   Heat olive oil in a heavy skillet over medium-high heat.

   Sear chops 3–4 minutes per side until golden. Reduce the heat to medium. Add butter, sage leaves, and garlic.

   Spoon the foaming sage butter over the chops for 2–3 minutes until the internal temperature reaches 135–140°F (medium).

   Remove from the pan and rest 5–10 minutes.

   
   

3. Serve

   Spoon creamy squash polenta onto warm plates.

   Place a rose veal chop on top or alongside.

   Drizzle with sage butter from the pan and garnish with crisped sage leaves.

   Optional: finish with a small squeeze of lemon to brighten.

   
   

Notes for a Refined Finish

• A splash of dry white wine can be added to the pan before the butter for a subtle sauce.

• A handful of shaved Parmesan over the polenta adds depth.

• Serve with a simple bitter green salad for balance.