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Pan-Fried Veal Chops with Wine Sauce

Serves 4

This veal chop recipe is an easy and, other than the marinating time, quick main dish. I love it with the Asiago cheese, but you can use Parmesan if that is what you have on hand. Alternately, the cheese can be omitted entirely and the dish is still delicious. Serve for a family dinner, special occasion or entertaining.

Ingredients

  • 4 veal loin chops, about 3/4-inch thick
  • 2 teaspoons minced garlic
  • 1 tablespoon fresh rosemary leaves (can use 1 teaspoon dried)
  • Juice of half a lemon
  • 3 tablespoons olive oil
  • Salt and pepper to taste
  • 1 cup dry white wine or vermouth
  • 2 tablespoons coarsely grated or shaved Asiago or Parmesan cheese (optional, see comments above)

Place the chops in a shallow baking dish. Mix together the garlic, rosemary, lemon and olive oil. Pour over the chops. Turn the chops to make certain both sides are coated. Cover and refrigerate at least 2 hours or up to 6 hours.

Remove chops from dish and pat dry; reserve marinade for sauce. Heat a large skillet over medium-high heat. Add 2 tablespoons of oil. Sear the chops until browned, about 3 minutes per side. Reduce heat to medium and continue to cook, turning occasionally, until done, about 5 minutes for medium-rare, depending on thickness. Remove from pan and cover loosely with foil.

Meanwhile, make the sauce. Add the wine or vermouth to the pan and bring to a boil, stirring to scrape up any browned bits in the pan. Cook until slightly reduced, about 5 minutes. Serve the chops topped with some of the pan juices and optional cheese.

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