Veal Chops with Mushroom Sauce

Recipe Date:
October 24, 2014
Serving Size:
Cook Time:
Imperial (US)
  • 4 Veal Loin Chops
  • Salt an Freshly Ground Pepper to Taste
  • 1/4 cup Flour
  • 3 tbsps Butter
  • 1 Garlic Clove Chopped
  • 2 tsps Finely Chopped Shallots
  • 1 tsp Crushed Green Peppercorns
  • 1 cup Dry Vermouth
  • 1 cup Heavy Cream
  • 8 ozs Button Mushrooms (Sliced Thickly)

Sprinkle chops with salt and pepper on both sides, then dredge in flour.  Melt 2 tablespoons butter in a 12 inch skillet.  Lay the chops in the pan and cook without moving until well browned, 4 to 5 minutes. * Using tongs, flip the chops.  Reduce the heat to medium, and continue to cook until the chops reach an internal temperature of 130 degrees on an instant-read thermometer (the center of the chop should still have a very thin strip of pink, translucent meat), 8 to 12 minutes.  Remove the chops, tent with foil and keep warm.

To the same skillet, empty out old butter and add remaining butter, shallots and garlic.  Cook, stirring for a minute or two, add peppercorns and vermouth.   Cook over high heat until the liquid is reduced to about 1/3 cup and pan is deglazed (dissolving the brown particles that cling to the sides and bottom of pan).  Add the cream and mushrooms.  Cook over high heat for about 5 minutes and correct seasoning.  Pour sauce over chops or serve on the side.

Serve immediately.