Garlicky Pan Seared Veal Chop with Rosemary

Directions

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℉ (190℃) 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.