Veal Chops With Rosemary Cream Sauce

1. 1

   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.

2. 2

   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.

3. 3

   Put chops back in skillet and continue to cook until the cream is reduced by about half. Salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.