Pan-Roasted Veal Chops with Sage and Mushrooms
4 center-cut 1/2-inch-thick rib veal chops Salt and freshly ground black pepper -- to taste 3 tablespoons pure olive oil 1 cup parboiled pearl onions -- (frozen are fine) 12 ounces...
Ingredients
- 4center-cut 1/2-inch-thick rib veal chops
- 1cupparboiled pearl onions -- (frozen are fine)
- 12ouncefresh, cleaned, sliced mushrooms
- 1cupbeef and veal stock
- 3tablespoonchopped fresh sage leaves
- 2ounceprosciutto ham, thinly sliced -- julienned
Directions
- 1
4 center-cut 1/2-inch-thick rib veal chops Salt and freshly ground black pepper -- to taste 3 tablespoons pure olive oil 1 cup parboiled pea
- 2
Heat the oil in a large, deep skillet over medium heat
- 3
Add the veal chops, and brown 3 to 4 minutes on each side, until nicely browned
- 4
Remove from the pan
- 5
In the same pan, saute the onions in the pan juices 3 to 4 minutes, or until the mushrooms begin to wilt
- 6
Add the white wine and reduce until the wine evaporates
- 7
Add the veal stock, sage, and Prosciutto, and bring to a boil
- 8
Return the veal chops to the pan and cover, leaving the lid slightly ajar