Pan-Roasted Veal Chops with Sage and Mushrooms
Veal chops braised in white wine, beef and veal stock, with pearl onions, mushrooms, a julienne of prosciutto and fresh sage.
4 center-cut (1/2-inch thick) rib veal chops
Salt and freshly ground black pepper, to taste
3 tablespoons extra virgin olive oil
1 cup parboiled pearl onions (frozen are fine)
12 ounces fresh mushrooms, sliced (such as cremini, portobella,
shiitake, oyster, or any combination)
1/4 cup dry white wine
1 cup each beef and veal stock
3 tablespoons chopped fresh sage leaves
2 ounces prosciutto ham, thinly sliced - julienne
- Season the veal chops with the salt and pepper.
- Heat the oil in a large, deep skillet over medium heat. Add the veal chops, and brown 3 to 4 minutes on each side, until nicely browned. Remove from the pan.
- In the same pan, sauté the onions in the pan juices 3 to 4 minutes, or until the mushrooms begin to wilt. Add the white wine and reduce until the wine evaporates. Add the veal stock, sage, and prosciutto, and bring to a boil.
- Return the veal chops to the pan and cover, leaving the lid slightly ajar. Reduce the heat to low and cook an additional 10 minutes.
- Serve the chops on individual plates with some of the sauce spooned over each.
Makes 4 servings.