8 oz.Cremini Mushrooms, slicedEasy to find pre-sliced at the store =)
2 - 3tbsp.Flour, all purpose
2clovesGarlic, diced or minced
3Green Onions, slicedReserve sliced tops for garnish upon plating.
⅓cupDry Sherry
1½cupsBeef Stock
⅓tsp.Fresh Rosemary, chopped or tornA couple sprigs
⅓tsp.Fresh Thyme, chopped or tornA couple sprigs
⅔tsp.Fresh Parsley, chopped or tornA few sprigs
Salt and Pepper to Taste
Veal Chops
212 oz.Veal Chops, up to 1" thick
1 - 2cupsFlour
Salt and PepperTo season flour
Any additional herbs not using in sauce aboveCan add to flour or directly to meat
¼cupCanola OilOr 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).
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