Recipe by MacChef
This is a recipe that I developed after my husband visited Prague and had this dish in a pub... 3 nights in a row. If you are looking for EASY, but fancy this dish is the ticket. Serve with roasted garlic and rosemary potatoes. Recipe can easily be doubled. If you have difficulty finding chops, use scallopini instead with equally good result.
Top Review by Dr. Jenny
DH and I made these chops last night for dinner. The easy prep and quick time to table were definitely bonuses. I thought I had heavy cream on hand, but did not, so I substituted half and half. This was a mistake, as the sauce came out too thin and curdled a bit. Also, the taste of the rosemary was a bit overpowering, but may have been muted had we used cream as directed (not sure). Thus, I am holding off on stars as I did not follow the ingredients as posted. However, I know some diet-conscious people sometimes attempt substitutions and I wanted to warn that using anything but heavy cream will not work in this dish. We're looking forward to trying this again following the directions as specified.
- 2 (6 -7 ounce) veal chops
- 1⁄2 cup dry white wine
- 2 tablespoons fresh rosemary, chopped
- 1 pinch nutmeg
- 4 ounces heavy cream
- salt and pepper
Directions See How It's Made
- Heat up a saute pan and spray with non-stick olive oil spray (or use 1 tbsp olive oil). Place chops in pan and sear on each side about 3-4 minutes each. Chops will not be cooked through.
- Remove chops from skillet and add the wine to deglaze. When wine is reduced by half add cream, rosemary and nutmeg and bring to a boil.
- Put chops back in skillet and continue to cook until the cream is reduced by about half. Salt and pepper to taste.