Veal chops with rosemary and lemon
23 Oct 2016
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Background
For a quick midweek supper or a lazy weekend meal I highly recommend these delicious veal chops with rosemary and lemon. Serve it with steamed veggies or green salad and mashed potatoes or sweet potatoes on the side.
Ingredients
- 4 veal rib chops
- 1 Tbsp extra-virgin olive oil
- 1 Tbsp finely chopped rosemary
- Salt & pepper
- Juice of a lemon
Instructions
- Mix the oil with the rosemary and a few squeezes of lemon juice.
- Rub this into the chops and let them marinate 15-30 minutes (if time allows)
- Grease a frying pan with oil. Season the veal chops with salt & pepper.
- When the pan is hot add the chops and cook for a minute over medium heat, then turn over and cook for another minute. Keep turning them until they are golden and just cooked through. This should take 10 - 15 minutes. Transfer the chops to a serving plate and cover.
- Add the lemon juice and a couple of Tbsps of water or stock to the pan and cook for 1 minute, scraping up the browned bits from the bottom with a wooden spoon.
- Pour the sauce over the veal chops and serve warm.
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Categories
- Meal Type: - Dinner - Everyday - Lunch - Main - Quick & Easy - Supper
- Cuisines: - French
- Occasions: - Dinner Party - Fathers Day
- Ingredients: - Beef
- Health and Diet: - Combination - Dairy Free - Diabetic - Gluten Free - Low Carb - Low GI - Paleo
- Skill Levels: - Easy
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