Veal Chop With Portabello Mushrooms

1. 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. 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. 3

   Drizzle with remaining 1 tablespoon olive oil, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.