| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meat, Veal |
2 |
Servings |
INGREDIENTS
| 2 |
|
Veal chops; about 3/4 inch thick |
| 2 |
|
Cloves garlic; finely chopped |
| 1 |
tb |
Fresh rosemary; finely chopped |
| 2 |
tb |
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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“Be Fishers of Men…. You catch ’em, He’ll Clean ’em.”