Pan Seared Veal Chops With Rosemary - cooking recipe

Ingredients

2 veal chops (about 3/4-inch thick)
2 cloves garlic, finely chopped
1 tablespoon fresh rosemary, finely chopped
2 tablespoons olive oil
salt & freshly ground black pepper
1/2 cup white wine
1/4 cup chicken stock

Preparation

Rub the chops with 1 Tbsp.
oil, garlic, rosemary, salt and pepper and let sit on a plate for 15 minutes.
Heat a large cast iron skillet over medium high heat and add remaining oil.
Add chops to pan and cook until golden brown on one side, and flip.
Remove chops from pan to a baking dish, brown side down and roast at 375\u00b0F.
for 10 minutes.
Add wine and stock to cast iron pan and stir up brown bits from the bottom.
Serve chops with juice from pan.