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Pan Roasted Veal Chops
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- #26148
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 tablespoons butter
1 shallot, chopped
3 medium leeks, chopped
1/2 cup veal broth
2 thick veal chops
salt and pepper
2 tablespoons canola oil
1 teaspoon fresh thyme
directions
Preheat the oven to 450 degrees F.
Melt 2 tablespoons of butter in pan and sweat the shallot and leeks over low heat covered for 10-12 minutes.
Add the veal stock and simmer uncovered for 3-4 minutes, cover and set aside.
In oven proof pan, heat oil until hot. Season veal chops with salt and pepper and cook over med-high heat for approx. 3 minutes until browned. Flip the chops over and cook for another minute on the other side, then place pan into the hot oven for 6-9 minutes.
While the chops are roasting, add the thyme to the onions and leeks, season with salt and pepper and cook over med-high heat. Spoon half the onion/leek mixture to each plate, then set the veal chops on top of the mixture and serve.
added by
supersalad
nutrition data
513 calories, 37 grams fat, 20 grams carbohydrates, 26 grams protein per serving. This recipe is low in carbs.
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