Pan-Seared Veal Chops with Mushroom Sauce

Pan-Seared Veal Chops with Mushroom Sauce

Ingredients:

 

2 (6-8 ounce) veal chops, about 1-inch thick

1 tablespoon olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon butter

8 ounces cremini mushrooms, sliced

1/2 cup dry white wine

1 cup beef broth

1/4 cup heavy cream

2 tablespoons chopped fresh parsley

Instructions:

 

Pat the veal chops dry with paper towels. Season both sides with salt and pepper.

Heat the olive oil in a large skillet over medium-high heat.1  

 

Add the veal chops to the skillet and sear for 3-4 minutes per side, or until golden brown and cooked to your desired doneness.

Remove the veal chops from the skillet and set aside.

Add the butter to the skillet and let it melt. Add the mushrooms and cook until softened, for about 5 minutes.

Pour in the white wine and cook for 1 minute, scraping up any browned bits from the bottom of the skillet.

Stir in the beef broth and bring to a simmer. Cook until the sauce thickens slightly, about 5 minutes.

Stir in the heavy cream and parsley.

Return the veal chops to the skillet and heat through.

Serve the veal chops with the mushroom sauce spooned over the top.

Enjoy your delicious veal chops! Would you like me to generate any other recipes for you?