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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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: French
Calories: 1234
Ingredients Method

Ingredients
  

  • 4 veal rib chops
  • 1 Tbsp extra-virgin olive oil
  • 1 Tbsp finely chopped rosemary
  • Salt & pepper
  • Juice of a lemon

Method
 

  1. Mix the oil with the rosemary and a few squeezes of lemon juice.
  2. Rub this into the chops and let them marinate 15-30 minutes (if time allows)
  3. Grease a frying pan with oil. Season the veal chops with salt & pepper.
  4. 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.
  5. 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.
  6. Pour the sauce over the veal chops and serve warm.