Veal Chops with Mushrooms and Mustard Sauce
Servings: 0 servings
Adapted by my mom from Tony's restaurant in Houston, Texas.
- 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
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.