Veal Chops In Port Cream Recipe

Name: Veal Chops In Port Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 veal shoulder chops (about 1-inch thick); salt and white pepper; 2 Tbsp. butter or oleo; 1 Tbsp. salad oil; 6 oz. mushrooms, sliced; 1 shallot, finely chopped or 2 Tbsp. finely chopped onion; 1/2 c. each: ruby Port and chicken broth; 2/3 c. whipping cream; 1 egg yolk; watercress or parsley for garnish

Servings: persons

4 veal shoulder chops (about 1-inch thick)
salt and white pepper
2 Tbsp. butter or oleo
1 Tbsp. salad oil
6 oz. mushrooms, sliced
1 shallot, finely chopped or 2 Tbsp. finely chopped onion
1/2 c. each: ruby Port and chicken broth
2/3 c. whipping cream
1 egg yolk
watercress or parsley for garnish

1
Sprinkle veal chops with salt and white pepper.
2
Brown well on both sides in mixture of butter and oil in a large frying pan. Remove veal chops from pan and reserve them.
3
Cook mushrooms and shallot in same pan, stirring until mushrooms brown slightly. Return veal chops to pan.
4
Pour in wine and broth.
5
Bring to boiling.
6
Cover, reduce heat and simmer until veal is tender (25 to 30 minutes).
7
Remove chops, but keep warm.

326

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 veal shoulder chops (about 1-inch thick), salt and white pepper, 2 Tbsp. butter or oleo, 1 Tbsp. salad oil, and more.

Yes, Veal Chops In Port Cream falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Veal Chops In Port Cream

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