CookTeaser

Serves 2

A CookTale

A well seasoned lightly grilled Veal Chop is a taste treat. And I find that finely chopped fresh Rosemary leaves combined with a really good Extra Virgin Olive Oil plus Salt and Pepper makes for a simple, excellent marinade.

INGREDIENTS

2 Veal Chops (about 3/4-inch thick)
2 cloves Garlic, finely chopped
1 TB of fresh Rosemary, finely chopped
2 TB of EVOO
Salt & freshly ground Black Pepper
1/2 cup White Wine
1/4 cup Chicken Stock
2 Oz of Demi Glace Gold (available through Amazon online from More Than Gourmet
Parsley for garnish

METHOD

1. Rub the chops with 1 TB of the
EVOO, Garlic, Rosemary & Salt & Pepper & let it marinate for at least 15 minutes, or more if possible.

2. Heat a large cast iron skillet over medium high heat & add the remaining TB of EVOO. Add the Chops & cook until golden brown, about 6 minutes on one side, & flip.

3. Move the Chops, in the skillet, to the oven, brown side down & roast at 375ºF, for 5 to 6 minutes for med-rare.

4. Carefully move the cast iron skillet back to the stovetop, remove the Chops to a plate & keep warm.

5. Add the Wine, Stock, & Demi Glace Gold, stir up brown bits from the bottom & whip the sauce together.

5. Return the Chops to the skillet to quickly reheat, & serve with the Wine Sauce.