Pan-Seared Veal Chops with Rosemary
An elegant entrée for two. Thick veal chops are seasoned, pan-seared, finished off in the oven, and served with a simple white wine pan sauce.
2 veal chops (about 2-inches thick)
2 garlic cloves, finely chopped
1 tablespoon finely chopped fresh rosemary
2 tablespoons olive oil - divided use
Salt and freshly ground pepper
1/2 cup white wine
1/4 cup chicken stock or broth
- Rub the chops with the garlic, rosemary, 1 tablespoon oil, salt and pepper and let sit on a plate for 15 minutes.
- Preheat oven to 375°F (190°C).
- Heat a large cast iron or heavy skillet over medium high heat and add remaining oil. Add chops to pan and cook until golden brown and on both sides. Remove chops from pan to a baking dish and roast in oven for 10 minutes.
- Add wine, stock any drippings from baking dish to cast iron skillet and stir up brown bits from bottom. Reduce sauce by half. Serve with the veal chops.
Makes 2 servings.