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    Home » Recipes » Paleo Recipes

    Veal Chops With Rosemary Recipe

    Last Modified: Jan 18, 2023 by Paleo Leaper · This post may contain affiliate links · Leave a Comment

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    Tender, flavorful, and fragrant with herbs and wine, these veal chops are a surprisingly delicious option for a quick dinner. Because they’re seared in the pan first and then finished in the oven, they get a nicely browned crust without sacrificing a juicy inside: the best of both worlds.

    Veal Chops With Rosemary

    For this recipe, you’ll also be upping the flavor with a deglazed sauce. The name makes it sound complicated and intimidating, but it’s really very simple.

    Think about what happens when you brown the meat: inevitably, some of that delicious dark brown crust gets left behind in the pan. If you just wash it down the sink, all that flavor gets wasted.

    The point of deglazing is to keep it in your recipe instead by making those leftover bits of crust part of the sauce. You wind up with a sauce that’s more flavorful (and, as a bonus, a pan that’s easier to clean!)

    Better yet, deglazing is actually quite simple. After you sear the chops, don’t wash the pan out right away. Instead, pour in the wine and stock, and use a spatula or another soft tool to scrape up the remaining “crust” from the bottom of the pan.

    As the liquid warms up, these tiny flakes of food will dissolve into it. At the same time, some of the water will be evaporating out of the wine/stock mixture. After a few minutes, you’ll be left with a rich, savory reduction sauce to pour over your chops and enjoy.

    If wine isn’t your game, the white wine in this recipe is optional. It adds more flavor, but you could also skip it or replace it with a little more chicken stock. Especially if you use homemade stock, the recipe will turn out delicious either way.

    Veal Chops With Rosemary Recipe

    SERVES: 2 PREP: 5 min COOK: 25 min

    Ingredients

    • 2 veal chops,
    • 3 cloves garlic, minced;
    • 2 tbsp. fresh rosemary, minced;
    • 2 tablespoon Paleo cooking fat;
    • ½ cup white wine; (optional)
    • ¼ cup chicken stock;
    • Sea salt and freshly ground black pepper to taste;
    Veal Chops With Rosemary Recipe Preparation

    Preparation

    1. Preheat your oven to 350 F.
    2. Rub the chops with rosemary and garlic on each side and season to taste; then let them rest for 10 minutes.
    3. Warm the cooking fat in a skillet placed over medium-high heat.
    4. Cook the chops in the skillet until golden brown (about 5 to 7 minutes on each side).
    5. Transfer the chops from the skillet to a baking dish, and bake in the oven for 10 more minutes.
    6. In the meantime, over medium heat, add the wine and chicken stock to the skillet previously used skillet, and warm everything up for a minute or two. While the liquid is warming up, scrape off any flakes of food on the bottom of the pan.
    7. Remove the chops from the oven, top with the sauce, and serve.

    📖 Recipe

    Veal Chops With Rosemary Recipe

    Veal Chops With Rosemary Recipe

    Enjoy a gourmet dinner on a Wednesday-night schedule with these mouthwatering herbed veal chops.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 25 minutes mins
    Total Time 30 minutes mins
    Course Main Course
    Cuisine American
    Servings 2 people
    Calories 547 kcal

    Ingredients
      

    • 2 veal chops
    • 3 cloves garlic minced
    • 2 tbsp. fresh rosemary minced
    • 2 tablespoon Paleo cooking fat
    • ½ cup white wine optional
    • ¼ cup chicken stock
    • Sea salt and freshly ground black pepper to taste

    Instructions
     

    • Preheat your oven to 350 F.
    • Rub the chops with rosemary and garlic on each side and season to taste then let them rest for 10 minutes.
      3 cloves garlic, 2 tbsp. fresh rosemary, Sea salt and freshly ground black pepper to taste
    • Warm the cooking fat in a skillet placed over medium-high heat.
      2 tablespoon Paleo cooking fat
    • Cook the chops in the skillet until golden brown (about 5 to 7 minutes on each side).
      2 veal chops
    • Transfer the chops from the skillet to a baking dish, and bake in the oven for 10 more minutes.
    • In the meantime, over medium heat, add the wine and chicken stock to the skillet previously used skillet, and warm everything up for a minute or two. While the liquid is warming up, scrape off any flakes of food on the bottom of the pan.
      ½ cup white wine, ¼ cup chicken stock
    • Remove the chops from the oven, top with the sauce, and serve.

    Nutrition

    Calories: 547kcalCarbohydrates: 4gProtein: 44gFat: 37gSaturated Fat: 11gPolyunsaturated Fat: 6gMonounsaturated Fat: 18gTrans Fat: 0.1gCholesterol: 179mgSodium: 244mgPotassium: 841mgFiber: 2gSugar: 0.5gVitamin A: 433IUVitamin C: 4mgCalcium: 88mgIron: 3mg
    Keyword rosemary, veal chops
    Tried this recipe?Let us know how it was!

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    Sharing is caring!

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    Filed Under: Paleo Beef and Red Meat Recipes, Paleo Recipes Tagged With: cooking: fast cook, cooking: fast prep, cooking: oven, cooking: stovetop, diet: dairy-free, diet: egg-free, diet: no sweeteners, diet: nut-free, diet: shellfish-free, Paleo Autoimmune-Friendly Recipes, Paleo Dinner Recipes, Paleo Low-Carb Recipes

    Reader Interactions

    5 from 3 votes (3 ratings without comment)

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