Rosemary Veal Chops with Quick Pan Sauce
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Olive Oil
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3 tbsp.
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Veal chops (4 thick)
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2 1/2 pound
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Garlic cloves - sliced
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3
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Fresh rosemary - finely chopped
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1 tbsp.
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Crushed red pepper
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1/4 tsp.
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Low-sodium chicken broth
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2/3 cup
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Dry white wine
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1/3 cup
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Grated lemon peel
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1 tbsp.
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Salt and freshly ground black pepper
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Preheat oven to 425 degrees F. In your nonstick frying pan, warm 1 tablespoon of the oil over medium-high heat. Pat the chops dry. Add them to the pan and cook, turning once, until browned, about 8 minutes. Transfer the chops to a shallow baking dish, set them in the oven, and bake until done to your liking, 15 to 20 minutes for pale pink and juicy. Remove from the oven and let rest for 5 minutes.
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Shortly before the chops are done, pour off any oil but do not clean the pan. Set the pan over low heat. Add the remaining 2 tablespoons oil and when it is hot, add the garlic, rosemary, and hot pepper. Cook until the garlic is soft and just golden, 3 to 5 minutes.
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Add the broth, wine, and lemon peel. Bring to a boil over high heat. Cook, stirring often and scraping the bottom of the pan until the sauce has thickened slightly and is becoming syrupy, about 3 minutes. Remove from the heat and season with salt and pepper to taste. Pour the sauce around and over the
chops and serve immediately. Yield: 4 servings.
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Per Serving: 412 Calories; 27g Fat (61.4% calories from fat); 36g Protein; 2g Carbohydrate; trace Dietary Fiber; 143mg Cholesterol; 242mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat.
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~ from A Man And His Pan by John Boswell as featured in Recipe du Jour's daily newsletter. RECIPE DU JOUR Simply the BEST daily recipe E-zine on the Web! Free delicious recipes delivered daily via email. Free, easy recipes, columns, and nostalgia.
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