Veal Chops with Mushrooms and Mustard Sauce

Servings: 0 servings

Adapted by my mom from Tony's restaurant in Houston, Texas.



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.