| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meat, Veal | 2 | Servings | |
INGREDIENTS
| 2 | Veal chops, about 3/4 inch | |
| thick | ||
| 2 | Cloves garlic, finely | |
| chopped | ||
| 1 | T | Fresh rosemary, finely |
| chopped | ||
| 2 | T | Olive oil |
| Salt & pepper | ||
| 1/2 | c | White wine |
| 1/4 | c | Chicken stock |
INSTRUCTIONS
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 MC-Recipe Digest V1 #225 Date: Thu, 26 Sep 1996 12:46:33 -0500 From: "Jon and Angele Freeman" <jfreeman@netusa1.net> NOTES : Show #BW8305
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Nutrition (calculated from recipe ingredients)
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Calories: 512
Calories From Fat: 227
Total Fat: 25.7g
Cholesterol: <1mg
Sodium: 1159.5mg
Potassium: 829.1mg
Carbohydrates: 51g
Fiber: 9.2g
Sugar: 15.2g
Protein: 14.6g