Pan-Roasted Veal Chops with Arugula

Name: Pan-Roasted Veal Chops with Arugula
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 2 small bunches arugula, trimmed; 2 Tbsps balsamic vinegar; 118 milliliters dry white wine; 1 teaspoons minced fresh rosemary or 1/4 teaspoon dried, crumbled; 1 garlic clove; 237 milliliters low-sodium chicken broth; 2 Tbsps olive oil; 0 teaspoons salt; 3 Tbsps minced shallot; 3 Tbsps unsalted butter; 1 kilograms (1- to 1 1/4-inch-thick) veal rib chops each), bones frenched if desired

Pan-Roasted Veal Chops with Arugula might be just the main course you are searching for. This gluten free and primal recipe serves 4. One portion of this dish contains around 57g of protein, 39g of fat, and a total of 631 calories. Head to the store and pick up garlic clove, balsamic vinegar, rosemary, and a few other things to make it today. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. From preparation to the plate, this recipe takes around 40 minutes.

Instructions

Preheat oven to 425°F.

Equipment you will use

Oven

Pat veal chops dry and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Veal Chops

Heat 1/2 tablespoon butter and 1/2 tablespoon oil in a 12-inch heavy skillet (see cooks' note, below) over moderately high heat until hot but not smoking, then sear chops until golden brown, about 3 minutes on each side.

Ingredients you will need

Butter

Cooking Oil

Equipment you will use

Frying Pan

Transfer skillet to middle of oven and roast chops until an instant-read thermometer inserted horizontally into a chop registers 155°F (do not touch bone), 10 to 15 minutes (depending on thickness).

Ingredients you will need

Bone

Equipment you will use

Kitchen Thermometer

Frying Pan

Oven

While chops are roasting, mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large heavy knife), then transfer half of paste to a bowl and whisk in 1/2 tablespoon vinegar, remaining tablespoon oil, and salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Vinegar

Garlic

Ground Meat

Salt

Cooking Oil

Equipment you will use

Mortar And Pestle

Knife

Whisk

Bowl

Transfer chops to a plate and keep warm.

Add shallot and remaining garlic paste to skillet and cook over moderate heat, stirring, until softened, about 1 minute.

Ingredients you will need

Garlic Paste

Shallot

Equipment you will use

Frying Pan

Add wine and remaining tablespoon vinegar and boil, scraping up brown bits, until reduced to about 2 tablespoons, about 4 minutes.

Ingredients you will need

Vinegar

Wine

Add broth and rosemary and boil until reduced by half, about 4 minutes.

Ingredients you will need

Rosemary

Broth

Remove from heat and add remaining 2 tablespoons butter, swirling skillet to incorporate, then stir in any veal juices accumulated on plate. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Butter

Veal