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Recipe to Print-Pan-Seared Veal Chops with Rosemary

$scale_by Recipe Name: Pan-Seared Veal Chops with Rosemary Source: Submitted by: Last Modified: Course: Entree Used in Baskets: No Base: Veal Kosher: No Ethnicity: American Kosher for Passover: No Preparation Time: 0.00 Minutes Number of Servings: 2 Inactive Prep Time: 15.00 Minutes Original Num Servings: 2 Cooking Time: 0.00 Minutes Heart Healthy: No Oven Temp: 375 Approx. Cost/Serving: $5.44 # Sides Included: 0 Difficulty: Easy Yields : 0 Cup Tested: No Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: Comments:

Ingredients: 2 6-ozs veal, loin chop 3/4-inch thick 2 Tablespoons oil, olive 1 to taste salt and pepper Directions: Rub the chops with the garlic and 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. Remove chops from pan to a baking dish and roast in 375 degrees 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.

Nutrition per Serving:
Calories:	0	Total Carbs:	0.0	Net Carbs:	0.0
Cholesterol:	0.0	Fat:	0.0	Protein:	0.00
Fiber:	0.00	Sodium:	0.00