Sautéed Veal Chops with Onions, Mushrooms and Vermouth Sauce
This is a quick, easy and tasty veal chop recipe that is equally appropriate for a family dinner, special occasion or casual entertaining. The amount of sauce is enough to drizzle over the chops and to spoon over a side dish of pasta, potatoes or rice. The recipe can easily be doubled.
- 2 veal loin or rib chops, about 1-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, preferably unsalted
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 continue to sauté until medium-rare to medium, about 5 minutes per side. Remove chops from pan. Cover loosely with foil and let rest.
Add the onions and mushrooms to the pan and season lightly with salt and pepper. Add the marjoram and thyme. Sauté until lightly 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 one-half, 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 topped with a little onions, mushrooms and sauce.