Veal Chops with Mushroom Sauce
- 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.