Veal Chop and Rosemary

By May 25, 2018June 20th, 2020Pork/Veal
Veal Chop and Rosemary by cooking meals for one

These juicy tender chops are yummy


  • 1-2 veal chop
  • 1 teaspoon freshly grated garlic
  • 1 tablespoon coconut oil
  • 1 tablespoon of rosemary leaves, chopped
  • 4 tablespoons white wine
  • 3 tablespoons chicken stock
  • salt and pepper


  • Rub the garlic, oil and rosemary into each chop and refrigerate for up to 2 hours
  • Heat the coconut oil in a small frypan over medium heat
  • Add the chops and pan fry for 3-4 minutes on each side, until chops are cooked through and golden in colour 
  • Remove the chops from pan to rest them. 
  • Meanwhile add the chicken stock and wine to frypan, scraping the crumbs from the bottom of pan.
  • Bring liquid to a boil, reduce heat, stirring till it thickens slightly and reduces to a sauce
  • Place chops on a serving plate and pour the sauce over the chops
  • Season with salt and pepper 
  • Garnish with a sprig of rosemary and serve with my Creamy Parsnip Purée

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