Veal Chops with lemon and Rosemary

By hanley89

Ingredients

• 6 12-ounce veal rib chops, cut one inch thick, trimmed
• 2 tbsp extra virgin olive oil
• 1 tsp crushed rosemary
• 1/4 tsp table grind black pepper
• 4 tbsp unsalted butter
• 2 tbsp fresh lemon juice
• 2 tbsp chicken broth

Preparation

Step 1

!.Rub the veal chops all over with the extra virgin olive oil, rosemary and black pepper. Let the chops stand at room temperature for 10 minutes
2.In a very large skillet, cook the butter over moderately high heat until it starts to brown, about 1 minute. season the chops with salt. Add them to the skillet and pan fry over moderately high heat, turning occasionally until golden, about 15 minutes. Transfer chops to a serving platter
3.Add the lemon juice and chicken broth to the skillet and cook for 1 minute, scraping up any brown bits from the bottom with a wooden spoon. Pour the sauce over the veal chops and serve