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Veal Chops With Wild Mushrooms

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  Vegetable cooking spray 1
  Lean veal loin chops 24 Ounce (4 Chops Of 6 Ounce Each, 3/4 Inch Thick)
  Shiitake mushrooms 1⁄2 Cup (8 tbs), thinly sliced (Fresh Ones)
  Oyster mushrooms 1⁄2 Cup (8 tbs), thinly sliced (Fresh Ones)
  Canned no salt added chicken broth 1 Cup (16 tbs) (Undiluted)
  Evaporated skimmed milk 1⁄2 Cup (8 tbs)
  Shredded reduced fat swiss cheese 1 Ounce (1/4 Cup)
  Minced fresh thyme 1 Teaspoon

Coat a large nonstick skillet with cooking spray; place over medium heat until hot.
Add veal chops; cook 2 to 3 minutes on each side or until browned.
Remove chops from skillet.
Drain and pat dry with paper towels.
Set chops aside.
Wipe drippings from skillet with a paper towel.
Coat skillet with cooking spray; place over medium-high heat until hot.
Add mushrooms; saute until tender.
Remove mushrooms from skillet; set aside.
Return chops to skillet; pour broth over chops.
Bring to a boil; cover, reduce heat, and simmer 20 to 25 minutes or until chops are tender.
Remove chops from skillet; set aside, and keep warm.
Add milk to liquid in skillet.
Bring to a boil; cook, stirring constantly, 1 minute or until thickened.
Stir in mushrooms, cheese, and thyme.
Cook, stirring constantly, until cheese melts.
Spoon sauce evenly over chops.
Serve immediately.

Recipe Summary

Difficulty Level: 
Main Dish
Cook Time: 
25 Minutes

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