SAUTÉED VEAL CHOPS WITH ONIONS, MUSHROOMS AND VERMOUTH SAUCE

SERVES 2

This is quick, easy and very good. The recipe may be easily be doubled. The amount of sauce is enough to drizzle over the chops and to spoon over a side dish of pasta, potatoes or rice.

INGREDIENTS

2 veal loin or rib chops, about 1-1/4 inch thick

Salt and pepper to taste

2 tablespoons olive oil

1 cup thinly sliced onions

1 cup thinly sliced cremini or white button mushrooms

1/2 teaspoon dried marjoram leaves

1/2 teaspoon dried thyme leaves

1 teaspoon minced fresh garlic

1 cup dry vermouth

2 tablespoons butter

Season chops with salt and pepper on both sides. Heat a medium skillet over medium-high heat. Add the olive oil. Add the chops and sear until nicely browned, about 3 minutes per side. Reduce heat to medium and comtinue to sauté until medium-rare, about 5 minutes per side. Remove chops from pan. Cover loosely with foil. Add the onions and mushrooms to the pan and season lightly with salt and pepper. Add the marjoram and thyme. Sauté until slightly browned, about 3 minutes. Add the garlic and vermouth. Bring to a boil, scraping up all the browned bits from the bottom of the pan. Reduce by about 1/2, about 5 minutes. Add any of the juices from the chops that accumulated on the dish. Reduce heat to low and gradually whisk in the butter. Remove from heat. Serve the chops with a little onions, mushrooms and sauce drizzled over each.

Use your browser's BACK button to return to previous page
or go to the RECIPE INDEX.