- 2 cloves garlic, finely chopped
- 1 tablespoon fresh rosemary; finely, finely chopped
- 2 tablespoons olive oil
- salt & pepper
- ½ cup white wine
- 2 whole veal chops, 3/4" thick
- ¼ cup chicken stock
ingredients
directions
1. 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. |
2. Remove chops from pan to a baking dish and roast in 375 degree oven for 10 minutes. |
3. Add wine and stock to cast iron pan and stir up brown bits from bottom. Serve chops with juice from pan. |
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