2 Personal Gourmet Veal Chops2 cloves garlic, finely chopped 2 tablespoons fresh rosemary, finely chopped 2 tablespoons olive oil Salt and pepper 1/2 cup white wine 1/4 cup chicken stock
Rub the chops with the garlic and rosemary, 1 tablespoon oil and 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 and then flip. Remove chops from pan to a baking dish and roast in 375° F. oven for 10 minutes. Add wine and stock to cast iron pan and stir up brown bits from bottom.
Serve chops with juice from pan
4 Personal Gourmet Veal Chops Salt and freshly ground black pepper 6 sprigs fresh sage, leaves stripped and chopped, about 4 tablespoons 1 tablespoon extra-virgin olive oil, 1 turn of the pan 2 tablespoons butter 1/2 cup dry white wine, eyeball it.
Heat a heavy-bottomed skillet over medium high heat. Season chops with salt and pepper and rub them each with about 1 tablespoon of chopped sage. Rub the sage into meat on both sides of each chop.
Add oil to the pan. Melt butter into the oil and add chops to the pan.Cook chops 5 minutes on each side and transfer to warm platter and let them rest.
Add wine to the pan and scrape up drippings.
Spoon drippings down over the chops and serve.