When I see veal chops at our local market, it’s a done deal. Similar in appearance to a thick-cut, bone-in pork chop, veal chops are much more tender however, and have a delicate meaty taste. Veal chops are best grilled or seared and take no time at all. For this recipe I decided to sear the chops and then finish them off in a wine-soaked pan in the oven, and to serve them with a wild mushrooms, garlic and fresh herb sauce that is out-of-this world. Fabulous over a serving of risotto Milanese or even flavorful cooked beans like I did, this Northern Italian meal is just screaming out for a glass of rich Chianti.
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Veal Chops with Wild Mushrooms & Herbs
- 1 Tablespoon olive oil
- 4 bone-in veal chops, about 1-inch thick
- Salt and pepper
- 1/2 cup white wine
- For the sauce:
- 2 Tablespoons unsalted butter, divided
- 4 garlic cloves, thinly sliced
- 4 oz. wild mixed mushrooms
- Salt and pepper
- 1 Tablespoon chopped fresh thyme
- 1 Tablespoon chopped fresh rosemary
- ½ cup dry white wine
- ¼ cup low-sodium chicken stock
- Preheat the oven to 375 degrees. In a large non-stick saute pan heat the oil over medium-high heat. Season both sides of each veal chop with salt and pepper. Sear the veal chops for 5 minutes per side in the hot pan. Transfer the seared chops to a large oven-safe dish surrounded by 1/2 cup of dry white wine. Bake for an additional 10-12 minutes. (or until the internal temp reaches 145 degrees-150 degrees.
- In the same pan that you sear the chops, melt 1 Tablespoon of butter. Add in the garlic and saute for 1 minute over medium-low heat. Add in the mushrooms and season with the herbs and 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Cook for 5 minutes. Deglaze the pan with the white wine; cook for 2 minutes. Add in the chicken stock, reduce the heat to low and cook for an additional 3-4 minutes. Add in the last tablespoon of butter and stir; taste and adjust seasonings if necessary. Serve the warm sauce over the cooked veal chops.