SAUTÉED VEAL CHOPS TOPPED WITH PAN JUICES AND ASIAGO

SERVES 4

This is so good and very easy. I love it with the Asiago, but you could use Parmesan cheese instead.

INGREDIENTS

4 veal loin chops, about 3/4-inch thick

2 teaspoons minced garlic

1 tablespoon dried rosemary leaves (use fresh if available)

Juice of half a lemon

3 tablespoons olive oil

Salt and pepper to taste

1 cup dry vermouth

2 tablespoons freshly grated 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. Add the reserved marinade and any juices accumulated from the chops. Cook until slightly reduced, about 3 minutes. Serve the chops topped with some of the sauce and cheese.

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