Yields 3 servings
Adapted from Bon Appétit, March 1996
3 Each veal, loin chop
1 Tbls rosemary, fresh chopped
1 Tbls thyme, fresh chopped
2 Tbls oil, olive
1 Tbls wine, dry red
3 Cloves garlic, fresh minced
1 tsp pepper, white, ground
3/4 Cups vinegar, balsamic
1 tsp sugar, white
Lodge Logic L10SK3 12-Inch Pre-Seasoned Skillet
Place chops in a glass baking dish. Rub both sides with garlic, white pepper, rosemary and thyme. Cover and marinate 1 hour.
Preheat oven to 450 degrees. Heat olive oil in oven-proof skillet over high heat. Add chops and sear both sides until brown, about 3 minutes each side.
Transfer skillet to oven; roast veal about 6 minutes for medium rare.
Transfer veal to platter, tent with foil. Add vinegar and wine to pan, scraping up any browned bits. Add sugar and boil until reduced to a syrupy consistency, about 3 to 5 minutes.
Pour over veal.
Serve with Risotto with Mushrooms and Fontina Cheese.