Pan Seared Rosemary Veal Chop

Pan Seared Rosemary Veal Chop

   2 SERVINGS    15 MINUTE PREP TIME     10 MINUTE COOK TIME

Ingredients

2 Cedar Springs Veal chops (about 3/4-inch thick)

2 cloves garlic, finely chopped

1 tablespoon fresh rosemary, finely chopped

2 tablespoons olive oil

Salt & freshly ground black pepper, to taste

1⁄2 cup white wine

1⁄4 cup chicken stock

Directions

  1. Preheat oven to 375ºF
  2. Rub the chops with garlic, rosemary, salt and pepper and let sit on a plate for 15 minutes. Heat a large skillet with the oil in it over medium high heat.
  3. Add chops to pan and cook until golden brown on one side, and flip over and cook the other side.
  4. Remove chops from pan to a baking dish, browned side down.
  5. Add the chicken broth and wine to the baking pan and roast at 375ºF for about 10 minutes.
  6. Take out the pan, drizzle a little sauce out the pan over the veal and enjoy!

Recipe and image provided by Deanna Samaan of Seduction in the Kitchen.

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