Pan Seared Veal Chop With Rosemary

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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.

Recipe By : TVFN How to Boil Water

Date: 09/26/96

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