Pan-Roasted Veal Chops with Arugula

Pan-Roasted Veal Chops with Arugula
Photo by Romulo Yanes

Ingredients

  • 1 cup low-sodium chicken broth
  • 3 tablespoons shallot
  • 2 small bunches arugula
  • 2 ½ tablespoons unsalted butter
  • ¼ teaspoon salt
  • 4 1- to 1 1/4-inch-thick veal rib chops (10 to 12 oz each), bones frenched
  • ¾ teaspoon fresh rosemary or 1/4 teaspoon dried
  • + 4 more ingredients
    • ½ cup dry white wine
    • 1 ½ tablespoons olive oil
    • 1 garlic clove
    • 1 ½ tablespoons balsamic vinegar

Preheat oven to 425°F. Pat veal chops dry and season with salt and pepper. Heat 1/2 tablespoon butter and 1/2 tablespoon oil in a 12-inch heavy skillet (see cooks' note, below) over moderately high heat until hot but not smoking, then sear chops until golden brown, about 3 minutes on each side. T...

View full recipe at Epicurious

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