PAN SEARED VEAL CHOPS WITH ROSEMARY
Make and share this Pan Seared Veal Chops With Rosemary recipe from Food.com.
Provided by Miss Annie
Categories Veal
Time 35m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 183.9, Fat 13.9, SaturatedFat 2, Cholesterol 0.9, Sodium 46.8, Carbohydrate 3.8, Fiber 0.2, Sugar 1.1, Protein 1
VEAL CHOPS WITH ROSEMARY BUTTER
Steps:
- Whisk butter, 1 teaspoon rosemary, 1/4 teaspoon thyme, and pinch of salt in small bowl to blend. Wrap rosemary butter in plastic wrap, forming 1 1/2-inch-diameter log. Chill at least 2 hours. (Can be made 1 week ahead. Keep refrigerated.)
- Arrange chops in single layer in large baking dish. Drizzle with 2 tablespoons olive oil. Sprinkle with remaining 1 1/2 teaspoons rosemary and 3/4 teaspoon thyme. Sprinkle with salt and pepper. Rub oil and seasonings into chops. (Can be prepared 1 day ahead. Cover with plastic wrap and chill. Let stand at room temperature 1 hour before continuing.)
- Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add rosemary sprig and garlic. Sauté until garlic is fragrant but not brown, about 2 minutes. Discard rosemary sprig and garlic. Increase heat to high. Add chops; cook until chops are browned and meat thermometer inserted horizontally into center reads 130°F, about 2 minutes per side. Transfer chops to plate. Pour off drippings from pan. Reduce heat to medium-high. Add wine to skillet and cook until reduced to about 2 teaspoons, scraping up browned bits, about 30 seconds. Add chicken broth; cook until reduced to about 2 tablespoons, about 30 seconds. Drizzle over chops.
- Cut rosemary butter into 4 slices. Place 1 slice atop each chop and serve.
GRILLED VEAL CHOPS WITH ROSEMARY
Categories Broil Low Carb Wheat/Gluten-Free Rosemary Veal Spring Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Whisk oil, wine, rosemary, garlic, salt and pepper to blend in 13 x 9 x 2-inch glass baking dish. Add veal chops to dish and turn to coat with marinade. Let stand at room temperature 1 hour or refrigerate up to 4 hours, turning veal occasionally.
- Prepare barbecue (medium-high heat) or preheat broiler. Remove veal from marinade, shaking off excess. Season veal with salt and pepper. Lightly oil grill. Grill or broil veal to desired doneness, about 4 minutes per side for medium-rare. Transfer to platter. Garnish with rosemary sprigs and serve.
VEAL CHOPS WITH ROSEMARY CREAM SAUCE
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.
Provided by MacChef
Categories Veal
Time 20m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- 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.
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- Rub the veal chops all over with the olive oil, chopped rosemary and black pepper. Let the chops stand at room temperature for 10 minutes.
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