Herb-Infused Pan-Seared Veal Chops with Rosemary and Garlic
Indulge in these succulent Herb-Infused Pan-Seared Veal Chops, delicately seasoned with fresh rosemary and garlic, then seared to perfection. This gourmet meal is not only quick and easy to prepare but also brings a rich, aromatic flavor profile that is sure to impress. Perfect for a special dinner or a delightful weekend treat, serve these chops with a splash of white wine and chicken stock to create a savory sauce that will elevate this dish beyond ordinary. Pair with roasted vegetables or creamy mashed potatoes for a complete culinary experience.
2
Servings
300
Calories
8
Ingredients
Ingredients
Veal Chops
2 (about 3/4-inch thick)
Garlic
2 cloves (finely chopped)
Fresh Rosemary
1 tablespoon (finely chopped)
Olive Oil
2 tablespoons (divided)
Salt
to taste
Black Pepper
to taste (freshly ground)
White Wine
1/2 cup
Chicken Stock
1/4 cup
Instructions
1
Begin by rubbing the veal chops with 1 tablespoon of olive oil, chopped garlic, chopped rosemary, salt, and freshly ground black pepper. Ensure each chop is well-coated. Let them marinate on a plate for 15 minutes at room temperature.
2
Preheat your oven to 375°F (190°C).
3
In a large cast iron skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat until it's shimmering.
4
Carefully add the marinated veal chops to the skillet. Cook for about 3-4 minutes on one side until they are a beautiful golden brown. Flip the chops over and cook for an additional 3 minutes.
5
Once cooked, remove the chops from the skillet and place them in a baking dish with the browned side facing down. Transfer the dish to the preheated oven and roast for an additional 10 minutes, or until they reach your desired level of doneness.
6
While the chops are roasting, add the white wine and chicken stock to the skillet. Stir to deglaze the pan, scraping up any browned bits from the bottom to create a flavorful sauce. Allow the mixture to simmer for a few minutes until slightly reduced.
7
Once the veal chops are done roasting, remove them from the oven and serve immediately, drizzled with the savory sauce from the skillet.
Nutrition Information
16g
Fat
1.5g
Carbs
35g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary protein used in this recipe?
The primary protein used in this recipe is veal chops, specifically two chops that are about 3/4-inch thick.
How many servings does this recipe provide?
This recipe is designed to serve 2 people.
What are the total calories per serving for the Herb-Infused Pan-Seared Veal Chops?
There are approximately 300 calories per serving.
How long should the veal chops marinate before cooking?
The veal chops should marinate on a plate for 15 minutes at room temperature.
What temperature should the oven be preheated to?
The oven should be preheated to 375°F (190°C).
What type of skillet is recommended for searing the veal?
A large cast iron skillet is recommended for heating the olive oil and searing the chops.
How much protein is contained in each serving?
Each serving contains 35g of protein.
What ingredients are used for the herb rub?
The rub consists of olive oil, finely chopped garlic, finely chopped fresh rosemary, salt, and freshly ground black pepper.
How long should you sear the first side of the veal chops?
The chops should be cooked for about 3-4 minutes on the first side until golden brown.
How long should you sear the second side of the veal chops?
Flip the chops and cook the second side for an additional 3 minutes.
How long do the veal chops need to roast in the oven after searing?
The chops should be roasted in the oven for an additional 10 minutes, or until they reach your desired level of doneness.
What liquids are used to create the savory pan sauce?
The sauce is made by deglazing the skillet with 1/2 cup of white wine and 1/4 cup of chicken stock.
What is the carbohydrate content of this dish?
This is a low-carb dish with only 1.5g of carbohydrates per serving.
How much fat is in one serving of this recipe?
There are 16g of fat per serving.
What side dishes are suggested to accompany this meal?
It is recommended to serve these chops with roasted vegetables or creamy mashed potatoes.
Is this recipe considered difficult to make?
No, the recipe is described as quick and easy to prepare, suitable for a special dinner or a weekend treat.
How many cloves of garlic are required?
The recipe calls for 2 cloves of garlic, finely chopped.
What is the preparation method for the rosemary?
The fresh rosemary should be finely chopped before being used in the rub.
How should the chops be placed in the baking dish for roasting?
They should be placed in the baking dish with the browned side facing down.
What is the total number of ingredients needed for this recipe?
There are 8 ingredients in total: veal chops, garlic, rosemary, olive oil, salt, pepper, white wine, and chicken stock.
What is the flavor profile of this dish?
The dish features a rich, aromatic flavor profile dominated by fresh rosemary, garlic, and a savory wine-based sauce.
Can I use any type of oil for searing?
The recipe specifically recommends using 2 tablespoons of olive oil, divided between the rub and the skillet.
Is there any sugar in this recipe?
The nutritional data indicates that the sugar content is null or negligible.
How do you make the sauce in the skillet?
While the chops roast, add white wine and chicken stock to the skillet, scraping up the browned bits, and simmer until slightly reduced.
What category does this recipe fall into?
This recipe is categorized under Veal dishes.
When should the sauce be added to the meat?
The veal chops should be drizzled with the savory sauce immediately upon being removed from the oven.
Is the sodium content listed for this recipe?
No, the sodium content is not specified in the provided data.
What tags are associated with this recipe?
Tags include veal, rosemary, garlic, pan-seared, gourmet, easy dinner, herb-infused, main course, and quick recipes.
What does 'deglazing the pan' involve in this context?
Deglazing involves adding liquid to the hot pan and stirring to release the flavorful browned bits (fond) stuck to the bottom.
What is the recommended thickness for the veal chops?
The veal chops should be approximately 3/4-inch thick for optimal cooking results.