Title: Pan seared veal chop with rosemary
 Categories: Meat, Veal
      Yield: 2 Servings
 
 
        2    veal chops -- about 3/4 inch
  :          thick
        2    cloves garlic -- finely
  :          chopped
        1 TB fresh rosemary -- finely
  :          chopped
        2 TB olive oil
  :          salt & pepper
      1/2 c  white wine
      1/4 c  chicken stock
  
  Rub the chops with the garlic rosemary, 1 tablespoon oil and salt and
  pepper and let sit on a plate for 15 minutes. Heat a large cast iron
  skillet over medium high heat and add remaining oil. Add chops to pan
  and cook until golden brown and then flip. Remove chops from pan to a
  baking dish and roast in 375 degree oven for 10 minutes. Add wine and
  stock to cast iron pan and stir up brown bits from bottom. Serve
  chops with juice from pan.