14 Reviews of Pan Seared Veal Chops With Rosemary

From: MizzNezz

On Sep 12, 2002

Boy, you really get a lot for your efforts in this recipe! This is SO easy. The taste is wonderful!! Rosemary is the perfect herb for veal. I sauted a few mushrooms in the skillet before adding the wine and broth. Used a sauterne for the wine sauce. This is definitely going to be put in my tried and true file! Thanks Miss Annie!

From: tara portee

On Jul 22, 2003

This was as easy as pie to make and quite tasty too. I used dried rosemary, but I am certain fresh would have been especially good.

From: Mamita Chula

On Feb 14, 2005

My family loved this recipe. I needed to make a much larger amount (dinner for six)and the recipe was easily adaptable, not over-cooked and extremely flavorful. My family knew it was a new recipe and everyone voted that it was a keeper.

From: Nancygirl

On Feb 12, 2008

This is as close to perfect as it gets! I am late reviewing this as I have made it several times, I even used pork chops once. I turned the chops and put my pan right into the oven. Then put the chops on a plate to make the pan sauce. I have also subbed red wine or brandy for the white wine, you know, what I had on hand. Served with garlic mashed potatoes and steamed veggies with that wonderful pan sauce drizzled over all. Fabuluos! Really simple and still fabuluos!

From: Chrissyo

On Jan 23, 2006

Miss Annie, this is an awesome flavour for so little effort. The house still smells deliciously wonderful. I used the same cast iron pan for the oven step that I used to brown the chops. This meant that the juice was a richer colour and had a deeper flavour. This change in the cooking step meant that I took the chops out of the pan and rested them on a clean plate while I made the juice for the chops. I really appreciate you posting this recipe and it will be a regular on our menu. Thank you so much.

From: Pot Scrubber

On May 17, 2005

This turned out very well. The meat was perfectly pink and I will use this cooking method on other thick cuts of meat in the future. Nice trick finishing it in the oven!

From: JustJanS

On Apr 6, 2005

Veal cutlets are almost my favourite meat, and this simple recipe showed them off to perfection! It was quick and easy, tasted wonderful, and I can't wait to have it again. This is a great method of cooking any nice thick steak or chop.

From: The Queen in Quebec

On Jul 5, 2007

Great recipe, easy, tender, delicious. Good enough to serve to company.

From: Elkaybee

On Mar 20, 2008

This was great! First time I tried it, I used the red wine and mushrooms as one or two of the reviews suggested. Was a winner here... Made it again tonight and used white wine and a little cream... Red wine is definitely the winner....

From: cylee

On Nov 22, 2008

I had planned NOT to review this recipe tonight, as I did not have the exact ingredients...No white wine, out of fresh garlic , and no fresh rosemary..... So, I improvised per other reviews. I used red wine. I also "freshened" some dried rosemary and garlic powder by pouring a slight bit of boiling water over..... Other than that, followed the recipe (ok, I added a few sliced mushrooms to the sauce). WOW, this is fantastic. I plan to go to grocery tomorrow to get the proper ingredients to make the other chop for dinner tomorrow....at that point I'll add my stars. If I felt comfortable rating with all my changes, this STILL gets 5 stars, the cooking directions are PERFECT! Thanks, Miss Annie, I'll update after I make the real deal!