Veal Chops with Mushrooms and Mustard Sauce

Adapted by my mom from Tony's restaurant in Houston, Texas.
Veal Chops with Mushrooms and Mustard Sauce
Veal Chops with Mushrooms and Mustard Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    Tbsp. olive oil

  • 4

    veal chops

  • 4

    Tbsp. cold butter, divided

  • 2

    cloves garlic, minced

  • 3/4

    lb. button mushrooms, sliced

  • 1/4

    lb. shiitake mushrooms, sliced

  • 1 1/4

    c. heavy cream

  • 2

    tsp. creole or whole grain mustard

  • 1

    tsp. Dijon mustard

  • 1/2

    tsp. fresh lemon juice

  • 2

    Tbsp. fresh chives, minced

Directions

Preheat oven to 500. Heat oil in skillet over high heat. Pat chops dry and sprinkle with salt and pepper. Brown in skillet for 2 minutes per side. Transfer to roasting pan and bake 10 minutes. Meanwhile, reduce heat to medium high; add 1 Tbsp. butter to skillet - when melted, add garlic and button mushrooms and cook 2 minutes. Add shiitake mushrooms and cook 3 minutes. Remove with slotted spoon and keep warm. Add cream to skillet and boil over high heat until reduced and thickened (8-10 minutes). Remove from heat and whisk in mustards - whisk in butter 1 piece at a time until thickened. Season with salt and pepper and lemon juice. Spoon mushrooms and sauce over chops and sprinkle with chives.

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