Easy Recipe Finder
Recipe Feeder
* veal chops, about 1-1/4 inches thick
* 2 teaspoons fresh rosemary leaves (or 1 teaspoon dried)
* 2 teaspoons fresh sage leaves (or 1 teaspoon dried)
* 1 large garlic clove, minced
* Salt and pepper to taste
* 1 tablespoon olive oil, more if needed
* 1 cup extra dry vermouth
* 3/4 cups water
Place chops on a plate or in a shallow bowl. Add the rosemary, sage, garlic,
salt, pepper and enough olive oil to moisten. Rub the seasonings into both
sides. Let set at room temperature for 15 to 20 minutes.
Meanwhile, preheat oven to 375° F. Heat a 10-inch skillet over medium-high
heat. Pat the chops dry with paper towels. Add 2 teaspoons oil to the
skillet. Add the chops and sear until lightly browned, about 3 minutes per
side. Place in oven and roast until done, about 15 minutes for medium.
Remove from skillet and cover loosely with foil. Pour off any excess fat
from the skillet. Place the skillet over high heat. Add the vermouth and
water, Boil, scraping up all of the browned bits in the bottom of the pan,
until reduced by about two-thirds. Add any accumulated juices from the
chops. Serve, drizzling some of the pan juices over each chop.
* 2 teaspoons fresh rosemary leaves (or 1 teaspoon dried)
* 2 teaspoons fresh sage leaves (or 1 teaspoon dried)
* 1 large garlic clove, minced
* Salt and pepper to taste
* 1 tablespoon olive oil, more if needed
* 1 cup extra dry vermouth
* 3/4 cups water
Place chops on a plate or in a shallow bowl. Add the rosemary, sage, garlic,
salt, pepper and enough olive oil to moisten. Rub the seasonings into both
sides. Let set at room temperature for 15 to 20 minutes.
Meanwhile, preheat oven to 375° F. Heat a 10-inch skillet over medium-high
heat. Pat the chops dry with paper towels. Add 2 teaspoons oil to the
skillet. Add the chops and sear until lightly browned, about 3 minutes per
side. Place in oven and roast until done, about 15 minutes for medium.
Remove from skillet and cover loosely with foil. Pour off any excess fat
from the skillet. Place the skillet over high heat. Add the vermouth and
water, Boil, scraping up all of the browned bits in the bottom of the pan,
until reduced by about two-thirds. Add any accumulated juices from the
chops. Serve, drizzling some of the pan juices over each chop.