Veal Chops with Wild Mushrooms
|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.