Go Back
Veal Chop Plated

Veal Chops in Mushroom Herb Wine Sauce

5 from 2 votes
Hearty, rich comfort food in half an hour!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 2
Course: Dinner, Main Course, Supper
Cuisine: American, Italian
Calories: 790
Ingredients Equipment Method Notes

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

Equipment

  • Cast Iron Pan (or other oven safe pan)
  • Additional wide pan for sauce

Method
 

Prepare the Chops
  1. 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
  1. 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.
  2. 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.
  3. Reduce to desired consistency. Add salt and pepper to taste. Stir in herbs and set aside.
Brown the Chops
  1. 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
  1. 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).

Notes

We served this with over a bed of mashed potatoes and sauteed spinach.
For the Instant Pot Mashed Potatoes click the link above.
For the spinach we added 3 cups of fresh baby spinach to the pan in which we prepared the sauce.  We spooned a few tablespoons of beef broth* in the pan over medium heat and cooked the spinach, stirring occasionally, until wilted (4 - 5 minutes max)
*We make batches with Better than Bouillon ahead of time