Ok, y’all… buckle your seatbelts, or better yet loosen your actual belts. This is comforting, savory goodness, put on the Netflix, get a fire going, and fall asleep halfway through your movie of choice food. Tender, meaty goodness meets a rich, herby sauce. The superlatives are endless. If you aren’t excited to make these Veal Chops in Mushroom Herb Wine Sauce then smack yourself upside the head, order some take out, and come back with a clear mind 😀
Did we mention this is a perfect meal to impress a date? 😉 Pour some red wine and in less than 30 minutes this will be a done deal.
Preparation: Veal Chops in Mushroom Herb Wine Sauce
We want to make this in one pan to retain all the wonderful flavor that builds in the cooking process so ideally make this in a cast iron or other oven safe pan. It’s not the end of the world if you need to transfer to a baking pan but we cringe at the thought of losing any bits of flavor. We are Flavor Bible, after all.
Gather up your ingredients and prep out front to make life easier as you cook. We don’t just do this for the pretty pictures 😉
First, let’s work with the chops. Pat them dry and season liberally with salt and pepper.
Season your flour as well. Dredge the chops in the flour and set aside. They should be lightly coated on both sides. Meanwhile, preheat the oven to 375°F.
Make the Sauce
Now, let’s make some sauce! Over medium-low heat place the oil and butter in the pan. When the butter is melted and oil/butter mixture is hot, add the mushrooms and saute for 2 – 3 minutes, stirring occasionally.
Stir in the garlic and green onions and cook until just fragrant. Add the flour, stirring constantly until thoroughly combined with contents of pan. Carefully and slowly add the beef stock and sherry, continuing to stir fairly frequently and scraping up any bits that are on the bottom of the pan.
Reduce to desired consistency. Add salt and pepper to taste. Stir in the herbs and set aside.
Brown the Chops
Now, back to the chops! In a cast iron skillet (or other oven safe pan) heat the oil on medium-high heat. When oil is shimmering place the chops in the pan and brown on each side, 2 – 3 minutes per side. Turn off heat but leave chops in the pan. Drain and discard excess oil.
Finish in the Oven
Time to finish in the oven. Spoon, pour or ladle the sauce over the chops in the cast iron pan. Place in the oven for 10 – 15 minutes, or desired doneness. Remove, let rest for 4 – 5 minutes. Serve with your desired sides (see notes). We did a simple spinach and our Instant Pot Mashed Potatoes.
This dish is two things: simple and absolutely delicious. We hope you enjoyed it as much as we did! If you liked these veal chops you may want to try these other comfort dishes:
- Classic Beef Stew
- Wine Braised Veal Riblets
- Bacon and Mushroom Risotto
- Instant Pot Short Rib Ragu
- Buttermilk Fried Chicken Tenders
- Moroccan Lamb Stew
Equipment: Veal Chops in Mushroom Herb Wine Sauce
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A quality set of pans is unquestionably one of the most essential items a home cook can have. For this dish we used to different types – a stainless steel skillet (for the sauce) and a cast iron skillet for the meat and final preparation (due to the ease of transfer to the oven). These two items will last a lifetime if cared for making them far more valuable than any price tag. Take a look and see if they may suit your needs (affiliate link)!
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Veal Chops in Mushroom Herb Wine Sauce
Equipment
- Cast Iron Pan (or other oven safe pan)
- Additional wide pan for sauce
Ingredients
Mushroom Herb Wine Sauce
- 1 tbsp. Butter, unsalted
- 2 tbsp. Extra Virgin Olive Oil
- 8 oz. Cremini Mushrooms, sliced Easy to find pre-sliced at the store =)
- 2 – 3 tbsp. Flour, all purpose
- 2 cloves Garlic, diced or minced
- 3 Green Onions, sliced Reserve sliced tops for garnish upon plating.
- ⅓ cup Dry Sherry
- 1½ cups Beef Stock
- ⅓ tsp. Fresh Rosemary, chopped or torn A couple sprigs
- ⅓ tsp. Fresh Thyme, chopped or torn A couple sprigs
- ⅔ tsp. Fresh Parsley, chopped or torn A few sprigs
- Salt and Pepper to Taste
Veal Chops
- 2 12 oz. Veal Chops, up to 1" thick
- 1 – 2 cups Flour
- Salt and Pepper To season flour
- Any additional herbs not using in sauce above Can add to flour or directly to meat
- ¼ cup Canola Oil Or other vegetable oil
Instructions
Prepare the Chops
- Pat chops dry. Season liberally with salt and pepper. Season the flour, too. Dredge the chops in the flour and set aside. They should be lightly coated on both sides. Set aside. Meanwhile, preheat oven to 375°F.
Make the Sauce
- Over medium-low heat place the oil and butter in the pan. When the butter is melted and oil/butter mixture is hot, add the mushrooms and saute for 2 – 3 minutes, stirring occasionally.
- Stir in garlic and green onions and cook until just fragrant. Add the flour, stirring constantly until thoroughly combined with contents of pan. Carefully and slowly add the beef stock and sherry, continuing to stir fairly frequently and scraping up any bits that are on the bottom of the pan.
- Reduce to desired consistency. Add salt and pepper to taste. Stir in herbs and set aside.
Brown the Chops
- In a cast iron skillet (or other oven safe pan) heat the oil on medium-high heat. When oil is shimmering place the chops in the pan and brown on each side, 2 – 3 minutes per side. Turn off heat but leave chops in the pan. Drain and discard excess oil.
Finish in the Oven
- Spoon, pour or ladle the sauce over the chops in the cast iron pan. Place in oven for 10 – 15 minutes, or desired doneness. Remove, let rest for 4 – 5 minutes. Serve with your desired sides (see notes).
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