PAN SEARED VEAL CHOP WITH ROSEMARY

      Title: PAN SEARED VEAL CHOP WITH ROSEMARY
  Categories: Meat, Veal
       Yield: 2 Servings
  
  
         2    veal chops -- about 3/4 inch
   :          thick
         2    cloves garlic -- finely
   :          chopped
         1 TB fresh rosemary -- finely
   :          chopped
         2 TB olive oil
   :          salt & pepper
       1/2 c  white wine
       1/4 c  chicken stock
   
   Rub the chops with the garlic 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 degree 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.

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