Veal Chops With Rosemary Cream Sauce
- Ready In:
- 20mins
- Ingredients:
- 6
- Serves:
-
2
ingredients
- 2 (6 -7 ounce) veal chops
- 1⁄2 cup dry white wine
- 2 tablespoons fresh rosemary, chopped
- 1 pinch nutmeg
- 4 ounces heavy cream
- salt and pepper
directions
- Heat up a saute pan and spray with non-stick olive oil spray (or use 1 tbsp olive oil). Place chops in pan and sear on each side about 3-4 minutes each. Chops will not be cooked through.
- Remove chops from skillet and add the wine to deglaze. When wine is reduced by half add cream, rosemary and nutmeg and bring to a boil.
- Put chops back in skillet and continue to cook until the cream is reduced by about half. Salt and pepper to taste.
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Reviews
-
DH and I made these chops last night for dinner. The easy prep and quick time to table were definitely bonuses. I thought I had heavy cream on hand, but did not, so I substituted half and half. This was a mistake, as the sauce came out too thin and curdled a bit. Also, the taste of the rosemary was a bit overpowering, but may have been muted had we used cream as directed (not sure). Thus, I am holding off on stars as I did not follow the ingredients as posted. However, I know some diet-conscious people sometimes attempt substitutions and I wanted to warn that using anything but heavy cream will not work in this dish. We're looking forward to trying this again following the directions as specified.
RECIPE SUBMITTED BY
I am a fitness instructor with a passion for cooking. I love to take recipes and see if I can convert them to something a little lighter but still tastes great.