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Veal Chops with Mushroom-Tarragon Cream

Source of Recipe


Texas Monthly



List of Ingredients



• 1 Tbsp sweet unsalted butter
  
• 2 veal loin chops (½ pound each)
  
• ¼ pound large fresh button, shiitake, or oyster mushrooms (rinsed, patted dry, and quartered)
  
• ½ cup dry white wine
  
• ½ cup veal or chicken stock (homemade or unsalted canned broth)
  
• 1/3 cup heavy cream or crème fraîche
  
• Salt and freshly ground black pepper
  
• 1 Tbsp chopped fresh tarragon or fresh parsley, or ½ Tbsp fresh thyme
  






Instructions



1. Melt butter in a heavy-bottomed skillet or sauté pan, and add veal chops. Brown lightly over medium-high heat, 5 minutes on each side.
   
   
2. Add mushrooms, stirring until they take on color. Then add wine and stock, and simmer, uncovered, for 20 minutes; the veal will have a pink center.
   
   
3. Remove chops to warm plate, and cover.
   Reduce sauce over high heat until only ¼ cup remains. Stir in cream, and cook over medium-high heat until sauce has the consistency of heavy cream. Season to taste with salt and pepper. Add tarragon, parsley, or thyme. Pour over chops, and serve immediately.
   
   Serves 2