Pan seared veal chop with rosemary
Veal Rosemary Meat
Last updated 6/12/2012 12:47:34 AM. Recipe ID 8351. Report a problem with this recipe.
Title: Pan seared veal chop with rosemary
Categories: Meat, Veal
Yield: 2 Servings
2 veal chops -- about 3/4 inch
2 cloves garlic -- finely
1 TB fresh rosemary -- finely
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.
Didn't find the recipe you were looking for? Search for more here!