Veal Chops With Creamed Leaks
|Lean veal loin chops||24 Ounce (3/4 Inch Thick)|
|Sliced leeks||1 1⁄2 Cup (24 tbs)|
|Shiitake mushrooms||3 Ounce, sliced|
|Margarine||1 Tablespoon, melted|
|Chablis/Dry white wine||3⁄4 Cup (12 tbs)|
|Whipping cream||3⁄4 Cup (12 tbs)|
|Prepared horseradish||1 Tablespoon|
|Green peppercorns||1 1⁄2 Teaspoon, crushed|
|Chopped parsley||1 Tablespoon|
Trim fat from veal chops.
Place 2 tablespoons margarine in a large nonstick skillet.
Place over medium-high heat until margarine melts.
Add chops, and cook 3 to 4 minutes on each side or until browned.
Transfer veal to a serving platter, and keep warm.
Reserve drippings in skillet.
Saute leeks and mushrooms in 1 tablespoon margarine in skillet over medium-high heat until tender.
Stir in wine, whipping cream, horseradish, and crushed peppercorns.
Cook, uncovered, over medium-low heat, stirring frequently, 8 to 10 minutes or until slightly thickened.
Spoon sauce evenly over veal, and sprinkle with parsley.