Veal chops with rosemary and lemon
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
Method
- 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.