RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1361
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| Recipe Name: |
Pan-Seared Veal Chops with Rosemary |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| 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
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
2 6-ozs veal, loin chop 3/4-inch thick
2 Tablespoons oil, olive
1 to taste salt and pepper
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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. |
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| Nutrition per Serving: |
| Calories: |
461 |
Total Carbs: |
4.6 |
Net Carbs: |
0.0 |
| Cholesterol: |
139.0 |
Fat: |
31.5 |
Protein: |
31.10 |
| Fiber: |
0.10 |
Sodium: |
153.00 |
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