Veal Chops, Italian-Style
An easy weeknight dinner, fast to table and utterly delicious- Prep Time Varies
Ingredients
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4 Veal Chops, 10 oz
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6 Tbsp Olive Oil (NOT Extra-virgin)
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5 medium garlic cloves, minced
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2 Tbsp each: fresh thyme, fresh rosemary, finely minced
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1 tsp fresh oregano, finely minced
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4 Tbsp Italian parsley, finely minced
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Kosher salt/ Freshly ground pepper/ crushed red pepper
Directions
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Heat your oven to 400.
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Into a bowl or pyrex cup: 3 Tbsp olive oil, all your herbs, and some salt and pepper - mix thoroughly.
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Brush this mixture on all sides of the chops, and lay them gently into a half-sheet, or a large oven-safe baking dish.
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In a large skillet over medium high heat, heat the remaining olive oil to shimmering and add your chops one at a time. The Idea is to not crowd them in the pan so they brown 3 minutes on one side, 3 minutes on the other, and hold them sideways with your tongs to sear the outsode edges. When each chop is seared, put it back on their pan.
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Put the pan in the oven and roast for 15-20 minutes. Now, this is all dependent on your oven. I prefer to take internal temp on the chops at 15 minutes - if they are at 145-147, take them out and let them rest.
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Serve with your choice of sides; we love garlicky broccoli rabe.
