Recipe - Pan Seared Veal Chop With Rosemary

2 Veal chops; about Three fourths inch
thick
2 Cloves garlic; finely
chopped
1 tablespoon Fresh rosemary; finely
chopped
2 tablespoon Olive oil
Salt & pepper
One half cup White wine
One fourth cup Chicken stock

Rub the chops with the garlic 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 degree 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.
Recipe By : TVFN How to Boil Water

Posted to MCRecipe Digest V1 #225

Date: Thu, 26 Sep 1996 12:46:33 0500

From: "Jon and Angele Freeman" jfreeman@netusa1.net

NOTES : Show #BW8305