Veal loin chops are one of those things that I just don't do often enough. Not sure why. They're fairly easy to get, every bit as tender and juicy as a good steak (well, close anyway) and they show up exceedingly well with a little simple sauce.
Ingredients
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2-3 Tbsp. extra-virgin olive oil
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1/2 to 3/4 pound Crimini mushrooms
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4 veal rib chops
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1 tsp. sea salt
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3/4 tsp. cracked black pepper
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3 cloves garlic, minced
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3/4 cup red wine
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1/2 cup beef or veal broth or stock
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2 tsp. fresh thyme leaves
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1 1/2 Tbsp. butter
Directions
In a pan using just a little oil, cook the mushrooms until they're just barely cooked, usually about five to six minutes or so. Remove and set aside.
Heat oil in a large skillet over medium-high heat. Sprinkle veal with salt and pepper and add to pan. Cook until well browned, about 4 minutes per side.
Lower heat to low, cover pan and continue to cook until veal just reaches desired doneness, about 6 minutes more. Remove veal from pan, cover, and set aside.
Return skillet to medium heat. Add garlic and cook for about a minute. Add wine, broth and thyme. Cook, scraping up any browned bits from the bottom of the pan, until liquid is reduced to about a cup.
Quickly add the mushrooms and cook for about 1-3 minutes more.
Remove skillet from heat and whisk in butter 1 chunk at a time. Serve the sauce over the veal and garnish with remaining thyme.
Full recipe at http://ift.tt/2aw4zhM
bon appetit
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