Prep 15 mins
Cook 20 mins
This is a wonderful veal dish. It doesn't take very long to make.
- 2 veal chops (about 3/4-inch thick)
- 2 cloves garlic, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 2 tablespoons olive oil
- salt & freshly ground black pepper
- 1⁄2 cup white wine
- 1⁄4 cup chicken stock
- Rub the chops with 1 Tbsp.
- oil, garlic, rosemary, 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 on one side, and flip.
- Remove chops from pan to a baking dish, brown side down and roast at 375ºF.
- for 10 minutes.
- Add wine and stock to cast iron pan and stir up brown bits from the bottom.
- Serve chops with juice from pan.
Boy, you really get a lot for your efforts in this recipe! This is SO easy. The taste is wonderful!! Rosemary is the perfect herb for veal. I sauted a few mushrooms in the skillet before adding the wine and broth. Used a sauterne for the wine sauce. This is definitely going to be put in my tried and true file! Thanks Miss Annie!
This was as easy as pie to make and quite tasty too. I used dried rosemary, but I am certain fresh would have been especially good.
This was amazing!! I bought a couple of porterhouse veal chops on sale and I had never made them before. This recipe was easy and delicious. I actually surprised myself with how good this was. Thanks so much for the recipe Miss Annie!