Wednesday, January 2, 2013

Rosemary Veal Chops

So buying a veal chop would obviously not be an everyday occurrence. It is for a special occasion. We had a very special occasion this past weekend. We got home, back to our house after a whole week in South Jersey/Albany with our families. This was reason enough to celebrate. When I was at the store, I saw that the veal chops were on sale, so I decided to splurge and try something new.  It was a wonderful success.  The veal is very tender and has a mild, rich flavor.  It really doesn't need much dressing up or a very fussy cooking method.  A quick sear in the pan, followed by finishing in a hot oven.  Done and done.  The rosemary and garlic rub gives a beautiful crust on the meat and a rich flavor that compliments the tender veal.  I served this meal with a creamy polenta and sweet peas.  Mark and I both loved it and I will probably try to think of more excuses to splurge in the future!
Rosemary Veal Chops
2 veal chops
3 cloves garlic
1 Tbs. rosemary
salt and pepper
olive oil
1/2 cup white wine
1/4 cup chicken stock (or water)
1.  Preheat the oven to 375 degrees.  Finely chop the rosemary and garlic (I used a microplane for the garlic) and add to a bowl along with 1 tsp. salt, 1/2 tsp. fresh cracked pepper and 1 Tbs. olive oil.
2.  Rub this paste generously over both sides of the meat and allow to sit at room temperature with the rub on for 15 minutes.
3.  In a cast iron skillet, heat up 1 Tbs. olive oil over high heat until very hot.  Sear the chops for 3 minutes per side.
4.  Place the chops in the 375 degree oven for 8 minutes.
5.  Remove the chops to a waiting plate to rest.
6.  Return the pan to the stove and add white wine and stock.  Cook over high heat for 5 minutes until slightly thickened.
7.  Serve the chops with the sauce from the pan.

One Year Ago: Sweet Potato Curry Latkes
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