Two-inch thick veal chops are seasoned,
pan-seared, finished off in the oven, and served with a simple
white wine pan sauce.
Pan-Seared Veal Chops
with Rosemary
2 veal chops (about 2-inches thick)
2 garlic cloves, finely chopped
1 tablespoon finely chopped fresh rosemary
2 tablespoons olive oil - divided use
Salt and freshly ground pepper
1/2 cup white wine
1/4 cup chicken stock or broth
- Rub the chops with the garlic, rosemary,
1 tablespoon oil, salt and pepper and let sit on a plate for
15 minutes.
- Preheat oven to 375°F (190°C).
- Heat a large cast iron or heavy skillet
over medium high heat and add remaining oil. Add chops to pan
and cook until golden brown and on both sides. Remove chops from
pan to a baking dish and roast in oven for 10 minutes.
- Add wine, stock any drippings from baking
dish to cast iron skillet and stir up brown bits from bottom.
Reduce sauce by half. Serve with the veal chops.
Serves 2.
