Pan Seared Veal Chop With Rosemary

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Servings: 2 Difficulty: Intermediate
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Golden-crust veal chops infused with aromatic rosemary and deglazed in a rich white wine pan sauce.
Pan Seared Veal Chop With Rosemary recipe image
Pan Seared Veal Chop With Rosemary recipe image
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Pan Seared Veal Chop With Rosemary

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 2 Calories: 85.5

Description

This elegant yet approachable dish features tender veal chops seared to a perfect golden crust and infused with the earthy aroma of fresh rosemary. The meat is finished in the oven to ensure a juicy interior, then served with a simple, luxurious pan sauce made from white wine and chicken stock that captures all the fond from the skillet. The combination of savory veal, herbal notes, and bright acidity makes this a standout dinner option. It is perfect for a romantic evening at home or a special weekend meal that feels restaurant-quality without the hassle. Simple to execute with high-quality ingredients, this recipe delivers sophisticated flavor and texture in every bite.

Ingredients

Directions

  1. Preheat the oven to 375&# 194;°F (190ðC).
  2. Pat the veal chops dry with paper towels. Season both sides generously with salt and pepper.
  3. In a small bowl, combine the finely chopped garlic, finely chopped fresh rosemary, and 1 tablespoon of olive oil. Rub this mixture evenly over both sides of the veal chops. Let them rest for 15 minutes to absorb the flavors.
  4. Heat a large cast-iron skillet over medium-high heat. Add the remaining 1 tablespoon of olive oil to the pan.
  5. Once the oil is shimmering, add the veal chops to the skillet. Sear for 3-4 minutes per side until golden brown and crusty.
  6. Transfer the seared chops from the skillet to an oven-safe baking dish. Roast in the preheated oven for 10 minutes, or until cooked to your desired doneness.
  7. While the chops roast, reduce the heat under the skillet to medium. Pour in the white wine and chicken stock. Scrape the bottom of the pan with a wooden spoon to loosen any browned bits (fond).
  8. Let the sauce simmer for 2-3 minutes until slightly reduced and glossy.
  9. Serve the roasted veal chops immediately, spooning the warm pan sauce over the top.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 85.5kcal
% Daily Value *
Total Fat 3.0g5%
Saturated Fat 1.1g6%
Cholesterol 40.5mg14%
Sodium 34.5mg2%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 13.5g27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

**Storage:** Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.

**Substitutions:** If fresh rosemary is unavailable, you can use 1 teaspoon of dried rosemary, though fresh is preferred for better flavor. You can substitute chicken stock with beef stock for a richer sauce.

**Safety Advice:** Ensure your veal chops reach a safe internal temperature of 145ðF (63ðC) followed by a 3-minute rest time. Use a meat thermometer for accuracy.

**Variations:** Add a pat of cold butter to the pan sauce at the end and whisk vigorously to create a richer, smoother finish (monter au beurre).

Keywords: veal, rosemary, pan-seared, garlic, white-wine, chicken-stock, olive-oil, mediterranean, dinner, easy, quick, cast-iron, herbs, pan-sauce, gluten-free, low-carb, date-night, comfort-food
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