Pan Seared and Roasted Veal Chops

Step 1

Preheat oven to Rinse chops and pat dry. Rub both sides with garlic, rosemary and 2 tbsp olive oil. Leave out for 15 minutes so that chops come to room temperature.

Step 2

Heat 1 tbsp oil in a heavy, oven proof skillet. Sear chops on both sides (approximately 3 minutes per side) over medium high heat.Place skillet with chops in oven for approximately 10 minutes. Chops should reach an internal temperature of 145.

Step 3

Remove skillet from oven. Place chops on a warm platter. Squeeze juice of one lemon over chops. If desired, add a pat of Lemon Parsley Butter to the top of each chop. Cover with foil and let rest for 15 minutes. Chops will continue to cook while resting.

Step 4

While chops are resting, combine bouillon cube with 1/4 cup boiling water. Return skillet to stovetop over medium high heat. Add water and wine. Cook, scraping frequently, until sauce is reduced by half. Add salt and pepper to taste.

Step 5

Remove foil from platter and pour sauce over chops. Serve immediately.

Step 6

Optional Brining Instructions:For brine optional brine: combine 8 cups boiling water, 2/3 cup sugar and 3/4 cup kosher salt. Stir until salt dissolves. Let come to room temperature (I put mine in the fridge or even the freezer if in a hurry). Immerse chops in room temperature brine, placing a plate on top to make sure they are completely immersed. Refrigerate. Brine for 90 minutes.