Sautéed Veal Chops with Pan Juices and Asiago Cheese
This veal chop recipe is a tasty, 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. Additionally, dry white wine can be substituted for the vermouth. Serve for a family dinner, special occasion or casual entertaining.
- 4 veal loin chops, about 3/4-inch thick
- 2 teaspoons minced garlic
- 1 tablespoon fresh rosemary leaves (or 1 teaspoon dried)
- Juice of half a lemon
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1 cup dry vermouth
- 2 tablespoons coarsely grated or shaved Asiago or Parmesan cheese
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 sauté, turning occasionally, until done, about 5 minutes for medium. Remove from pan and cover loosely with foil.
Meanwhile, make the sauce. Add the vermouth to the pan and bring to a boil, stirring to scrape up any browned bits in the pan. Cook until slightly reduced, about 3 minutes. Serve the chops topped with some of the pan juices and cheese.