Recipes categories
back

Veal Chop with Portabello Mushrooms


"A quick, delicious entree that is sure to impress any guest, and so easy to throw together. Serve with a side of pasta and they'll think they're in Italy!"
Original recipe yield: 2 servings.
Prep Time:
15 Minutes
Cook Time:
25 Minutes
Ready In:
40 Minutes
Servings:
2

INGREDIENTS:

  • 5 tablespoons olive oil, divided
  • 1 tablespoon butter
  • 2 veal chops
  • 1 portobello mushroom, sliced
  • 1 1/2 cups chicken broth
  • 1 1/2 teaspoons fresh rosemary, chopped
  • 1/2 cup red wine

DIRECTIONS:

  1. Heat 4 tablespoons olive oil with butter in a skillet over medium-high heat. Cook chops until browned, 2 to 3 minutes per side.
  2. Once browned, stir in mushrooms and cook for 1 minute. Add chicken broth and rosemary; cover, and simmer 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, then returned to the pan for the final minute.
  3. Drizzle with remaining 1 tablespoon olive oil, and serve.