Veal chops with mushrooms
Tonight was the night that Gourmet finally impressed me, and it was the first time in my life that I prepared veal. I had veal for lunch too, which is kind of weird, but I was not to be deterred from preparing the loin chops I ordered from FreshDirect.
(Nathan was out galavanting after work and so missed the fantastic swiss chard stems that cooked slowly for over an hour in chicken broth and red wine.)
This is an exceedingly easy dish to prepare for two or four people. The preparation, which involves nothing but chopping a couple vegetables and sprinkling salt and pepper, takes longer than the cooking. Furthermore, it seems like it would be difficult to screw up these beautiful, expensive chops.
Other than the fact that I dropped the sauce-stirring spoon on my naked foot as I cooked, causing me to scream and run from the stove, this dish went off without a hitch. But would you believe that the one recipe I’ve ever really liked in Gourmet is not available at epicurious? I’ve taken it upon myself to transcribe it, and it’s worth a try by any of you (except my own mother, who doesn’t eat veal for some reason).
Sautéed veal chops with mushrooms (serves 4)
- 1 teaspoon cornstarch
- 2 teaspoons Worcestershire sauce
- 1 cup chicken broth
- 4 1/2-inch-thick veal loin chops
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 10 ounces cremini mushrooms, thinly sliced
- 2 garlic cloves, finely chopped
- 1/4 cup heavy cream
- 1/4 cup chopped flat-leaf parsley
Preheat the oven to 200ºF. Stir together the cornstarch, Worcestershire, and chicken broth in a bowl and set aside. Season the chops with salt and pepper, and sauté them over high heat in one tablespoon of oil (you can do this in batches). Once they are well browned (don’t leave them in the pan for longer than four minutes), transfer them to a shallow baking dish and put them in the oven.
Wipe the pan clean and add the butter. Let it brown a bit, then add the onion. Cook that for a few minutes before adding the mushrooms and garlic. Turn the heat way up so that the mushrooms lose their water (this should take about 5 minutes). Give the chicken broth mixture a stir, then add it to the mushrooms. Let the sauce boil for a few minutes as you stir it, and once it’s very thick, add any accumulated juices from the roasting pan as well as the cream and parsley. Season to taste, and then pour it over the chops and serve.