PAN-ROASTED VEAL RIB CHOPS WITH GARLIC AND HERBS

SERVES 2 (Prepare in any amount)

This recipe is easy, quick and delicious. I always look for veal when it is reduced in price, then take it home and freeze it for later. This would work just as well with loin chops, although the rib chops are more appropriate for an elegant presentation.

INGREDIENTS

2 veal rib chops, about 1-1/4 inches thick

1 teaspoon dried rosemary leaves

1 teaspoon dried sage leaves

1 large garlic clove, minced (about 2 teaspoons)

1 tablespoon olive oil, plus 2 teaspoons

Salt and pepper to taste

1 cup extra dry vermouth

3/4 cups water

Place chops on a plate or in a shallow bowl. Add the rosemary, sage, garlic, 1 tablespoon olive oil, salt and pepper. Rub the seasonings into both sides. Let set 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 (pink, but not rare). Remove from skillet and cover loosely with foil. Pour off the 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.

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