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Pan-Seared Veal Chops with Rosemary recipe

Two-inch thick veal chops are seasoned,pan-seared, finished off in the oven, and served with a simplewhite wine pan sauce.

Recipe: Pan-Seared Veal Chopswith Rosemary

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 for15 minutes.
  • Preheat oven to 375°F (190°C).
  • Heat a large cast iron or heavy skilletover medium high heat and add remaining oil. Add chops to panand cook until golden brown and on both sides. Remove chops frompan to a baking dish and roast in oven for 10 minutes.
  • Add wine, stock any drippings from bakingdish to cast iron skillet and stir up brown bits from bottom.Reduce sauce by half. Serve with the veal chops.

    Serves 2.

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  • Comments

    1 Comment


    Rest the veal chop for 5 minutes before serving it. I 00004000 ts internal temperature rises another 5 degrees or so, bringing it to the USDA-recommended 145 F, and its juices settle. How do I Pan Fry Fresh Fish With a Little Oil and Cornmeal?

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