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Home Chef Swedesboro, NJ	Date Posted: Wed, Dec 30, 2009 Recipe Name: Pan Roasted Veal Chops Description: Ingredients: 2 veal chops 2 teaspoons fresh rosemary leaves 2 teaspoons fresh thyme leaves 1 large garlic clove, minced Salt and pepper to taste 2 ounces olive oil, more if needed 4 ounces dry vermouth 3/4 cups water ½ lemon Directions: Place chops on a plate and season with the rosemary, thyme, garlic, salt, and pepper. Meanwhile, preheat oven to 375° F. Heat a sauté pan over medium-high heat. Sear the chops for about two minutes per side. Place the pan with the chops in the oven for about 15 minutes. Remove the pan from the oven and remove the chops from the pan and keep the chops warm. Place the pan on the burner and add the vermouth and water and scrape the pan. Allow the liquid to reduce to half. Splash the chops with fresh lemon and serve with the pan drippings. Nutritional Info: Servings: 2 Prep Time: 30 minutes

Ingredients:  Veal

Preparation Instructions:  For best results thaw under refrigeration.  Use within 5 - 7 days.  Pan sear for two minutes and turn, cook an additional two minutes.  Finish cooking in a hot oven (450 degrees or higher) until product is 5 degrees before desired doneness (internal temperature) using a meat or cooking thermometer.  Let rest 5 – 10 minutes before serving.

 

Medium Rare:  130 -135 degrees

Medium:  140 – 145 degrees

Well:  160 – 170 degrees

Every product comes delivered in an individually vacuum-sealed, air-tight package to preserve taste, flavor, and freshness. These products come in a re-sealable outer bag, for convenient storage to prevent freezer-burn, and provide extended shelf-life.

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Order Total Weight	Standard Shipping
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20-29.99 lbs.	$17.95
Over 30 lbs.	$19.95

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