Veal Chop Pan Seared with Rosemary Recipe

Ingredients

2 2 3/4 veal chops, about 3/4 inch thick
2 2 3/4 veal chops, about 3/4 inch thick
2 2 3/4 veal chops, about 3/4 inch thick
2 2 2 cloves garlic, finely chopped
2 2 2 cloves garlic, finely chopped
2 2 2 cloves garlic, finely chopped
1 1 1 Tbsp fresh rosemary, finely chopped
1 1 1 Tbsp fresh rosemary, finely chopped
1 1 1 Tbsp fresh rosemary, finely chopped
2 2 2 TBSp olive oil
2 2 2 TBSp olive oil
2 2 2 TBSp olive oil
salt and pepper
salt and pepper
salt and pepper
1/2 1/2 1/2 cup white wine
1/2 1/2 1/2 cup white wine
1/2 1/2 1/2 cup white wine
1/4 1/4 1/4 cup chicken stock
1/4 1/4 1/4 cup chicken stock
1/4 1/4 1/4 cup chicken stock

Preparation

Step 1

Rub the chops with the garlic and rosemary. 1 tablespoonful 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 degrees F 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