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"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Pan Seared Veal Chop with Rosemary Recipe

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This recipe for Pan Seared Veal Chop with Rosemary, by , is from Share Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Howard Share

Category:
Category:

Ingredients:  
Ingredients:  
2 veal chops, about 3/4­inch thick
2 cloves garlic, finely chopped
1 tablespoons fresh rosemary, finely chopped
2 tablespoons olive oil
Salt and pepper
1/2 cup white wine
1/4 cup chicken stock

Directions:
Directions:
1. 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 F. 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.

Number Of Servings:
Number Of Servings:
2

 

 

 

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