Veal Chops with Mushrooms2015-10-27
- Yield : 2
- Servings : 2
- Prep Time : 15m
- Cook Time : 25m
- Ready In : 40m
- 2 veal chops
- 1 portobello mushroom, sliced
- 5 tablespoons olive oil
- 1 tablespoon butter
- 1 1/2 cups beef broth
- 1 1/2 teaspoons fresh rosemary, chopped
- 1 cup red wine
Heat 4 tablespoons olive oil with butter in a skillet over medium-high heat. Cook chops until browned, make sure to cook well each side.
Once browned, stir in mushrooms and cook for 1 more minute. Add beef broth and rosemary; cover, and simmer for 10 minutes.
Stir in red wine, increase heat, and cook, uncovered, until sauce is reduced by half. Veal chops may be removed at any time to prevent over-cooking, and return to the pan for the final minute.
Drizzle with remaining 1 tablespoon olive oil, and serve.