Pan Seared Oven Roasted Veal Chops
Ingredients
| 2 veal chops, about 1 inch thick | ||
| 2 cloves garlic, minced | ||
| 1 tbs unsalted butter | ||
| 2 tbs olive oil | ||
| 2 sprigs fresh thyme | ||
| 2 spring fresh rosemary | ||
| 1/4 cup white wine | ||
| 1/4 cup chicken stock | ||
| kosher salt and black pepper to taste |
These succulent veal chops are first pan seared with butter, olive oil and herbs, roasted in the oven and the pan is deglazed with a little chicken stock and white wine to make a delicious sauce.
- Add the butter and olive oil to a cast large cast iron skillet.
- Using medium high heat add the veal chops along with the garlic, rosemary and thyme.
- Saute for about 3 minutes on each side or until golden brown.
- Remove pan from heat and and place in a preheated 375 degree oven and cook for about 15 minutes or until slightly pink in the middle.
- Remove pan from the oven and place the veal chops on a plate to rest.
- Place the pan on the stove over medium heat and add the chicken stock, white wine and reduce by half, then add a little more butter and whisk to make a creamy sauce.
- Pour the sauce over the chops and serve.
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