Pan Seared Veal Chop With Rosemary Recipes

Steps:

• Whisk butter, 1 teaspoon rosemary, 1/4 teaspoon thyme, and pinch of salt in small bowl to blend. Wrap rosemary butter in plastic wrap, forming 1 1/2-inch-diameter log. Chill at least 2 hours. (Can be made 1 week ahead. Keep refrigerated.)
• Arrange chops in single layer in large baking dish. Drizzle with 2 tablespoons olive oil. Sprinkle with remaining 1 1/2 teaspoons rosemary and 3/4 teaspoon thyme. Sprinkle with salt and pepper. Rub oil and seasonings into chops. (Can be prepared 1 day ahead. Cover with plastic wrap and chill. Let stand at room temperature 1 hour before continuing.)
• Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add rosemary sprig and garlic. Sauté until garlic is fragrant but not brown, about 2 minutes. Discard rosemary sprig and garlic. Increase heat to high. Add chops; cook until chops are browned and meat thermometer inserted horizontally into center reads 130°F, about 2 minutes per side. Transfer chops to plate. Pour off drippings from pan. Reduce heat to medium-high. Add wine to skillet and cook until reduced to about 2 teaspoons, scraping up browned bits, about 30 seconds. Add chicken broth; cook until reduced to about 2 tablespoons, about 30 seconds. Drizzle over chops.
• Cut rosemary butter into 4 slices. Place 1 slice atop each chop and serve.

Steps:

• 1. Preheat oven to 350. Rinse chops and pat dry. Rub both sides with garlic, rosemary and 2 tbsp olive oil. Leave out for 15 minutes so that chops come to room temperature.
• 2. Heat 1 tbsp oil in a heavy, oven proof skillet. Sear chops on both sides (approximately 3 minutes per side) over medium high heat.Place skillet with chops in oven for approximately 10 minutes. Chops should reach an internal temperature of 145.
• 3. Remove skillet from oven. Place chops on a warm platter. Squeeze juice of one lemon over chops. If desired, add a pat of Lemon Parsley Butter to the top of each chop. Cover with foil and let rest for 15 minutes. Chops will continue to cook while resting.
• 4. While chops are resting, combine bouillon cube with 1/4 cup boiling water. Return skillet to stovetop over medium high heat. Add water and wine. Cook, scraping frequently, until sauce is reduced by half. Add salt and pepper to taste.
• 5. Remove foil from platter and pour sauce over chops. Serve immediately.
• 6. Optional Brining Instructions:For brine optional brine: combine 8 cups boiling water, 2/3 cup sugar and 3/4 cup kosher salt. Stir until salt dissolves. Let come to room temperature (I put mine in the fridge or even the freezer if in a hurry). Immerse chops in room temperature brine, placing a plate on top to make sure they are completely immersed. Refrigerate. Brine for 90 minutes.

Steps:

• 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 375ºF.
• 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.

Steps:

• Whisk oil, wine, rosemary, garlic, salt and pepper to blend in 13 x 9 x 2-inch glass baking dish. Add veal chops to dish and turn to coat with marinade. Let stand at room temperature 1 hour or refrigerate up to 4 hours, turning veal occasionally.
• Prepare barbecue (medium-high heat) or preheat broiler. Remove veal from marinade, shaking off excess. Season veal with salt and pepper. Lightly oil grill. Grill or broil veal to desired doneness, about 4 minutes per side for medium-rare. Transfer to platter. Garnish with rosemary sprigs and serve.