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VEAL CHOPS
– 4 veal loin chops, about 2 pounds total – 5 Tablespoons olive oil, divided – 4 garlic cloves, finely chopped – 1 Tablespoons fresh rosemary, finely chopped – 1 teaspoon fresh thyme, chopped – 1 teaspoon fresh oregano, chopped – 3 Tablespoons Italian parsley – 1/2 teaspoon crushed red pepper {optional} – Salt and pepper
INGREDIENTS
FOR SERVING
– Fresh Italian parsley – Pasta – Tomato sauce – Shredded mozzarella or parmesan cheese
INGREDIENTS
In a small mixing bowl combine 3 Tablespoons of olive oil, rosemary, thyme, oregano, Italian parsley and crushed red pepper {optional} and stir. Add a dash of salt and pepper.
Place the veal chops on a large cutting board or two large plates. Brush the olive oil and herb mixture on both sides of all of the chops. Sprinkle salt and pepper on both sides of the chops. Preheat the oven to 375 degrees F.
Heat 2 Tablespoons of olive oil in an oven safe large skillet over medium high heat {if you don't have an oven safe skillet you can transfer the veal chops to a baking dish for the oven}. Add the garlic and sauté for two minutes. Add the veal chops and let them brown on one side for 2 minutes, flip and brown the other side for two minutes.
Place the skillet with the veal chops into the oven and bake for 10 to 12 minutes, or until the internal temperature of the chops reaches 145-150 degree F.
OPTIONAL: During the last couple of minutes of cooking you can add the mozzarella cheese to the veal chops and let it melt. Serve with your favorite pasta and sauce garnished with fresh Italian parsley.