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Veal Chop with Portabello Mushrooms
Veal Chop with Portabello Mushrooms
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Impress guests with easy veal and portobello dish in a rich rosemary red wine sauce. Serve with pasta for an Italian-inspired meal.
Ingredients:
  • 5 tablespoons olive oil, divided
  • 1 tablespoon butter
  • 2 veal chops
  • 1 portobello mushroom, sliced
  • 1.5 cups chicken broth
  • 1.5 teaspoons fresh rosemary, chopped
  • 0.5 cup red wine
Instructions:
  • In a skillet over medium-high heat, heat 4 tablespoons of olive oil and butter. Cook the chops until they are golden brown on each side, which should take about 2 to 3 minutes per side.
  • After browning, add mushrooms and cook for 1 minute. Pour in chicken broth and rosemary. Cover and simmer for 10 minutes. Stir in red wine, then cook uncovered on high heat until the sauce is reduced by half. If desired, remove veal chops briefly to avoid overcooking, then return them to the pan for the last minute.
  • Finish the dish with a generous drizzle of the remaining 1 tablespoon of olive oil before serving.

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