Garlicky Pan Seared Veal Chop with Rosemary
Garlicky Pan Seared Veal Chop with Rosemary recipe
Yield
4 servingsPrep
10 minCook
30 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 |
veal chops
about 3/4 inch thick |
* | |
| 2 | cloves |
garlic
finely chopped |
|
| 1 | tablespoon |
rosemary leaves
fresh, finely chopped |
|
| 2 | tablespoons |
olive oil
|
|
|
salt and black pepper
|
*
|
||
| ½ | cup |
white wine
|
*
|
| ¼ | cup |
chicken broth
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
veal chops
about 3/4 inch thick |
* |
| 2 | cloves |
garlic
finely chopped |
|
| 15 | ml |
rosemary leaves
fresh, finely chopped |
|
| 3E+1 | ml |
olive oil
|
|
| 1 | x |
salt and black pepper
|
*
|
| 118 | ml |
white wine
|
*
|
| 59 | ml |
chicken broth
|
|
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.
