Pan-Roasted Veal Chops with Sage & Mushrooms
Submitted by laserman828
Pan-roasted veal chops with fresh sage, sliced mushrooms, and prosciutto in a white wine pan sauce. Italian-inspired one-skillet dinner that turns bone-in veal into a special-occasion showstopper.
YIELD
4 servingsPREP
10 minCOOK
25 minREADY
40 minVeal chops deserve a little drama, and this northern Italian-style preparation gives them exactly that. The chops brown in a hot skillet, then finish in a sauce built from their own drippings, pearl onions, mushrooms, dry white wine, and salty prosciutto. Fresh sage is the dominant aromatic, cutting the richness with that peppery, pine-forest note that sings alongside veal.
Brown the chops hard on each side before they go back in the sauce. That deep color is where the flavor lives, and it seasons the fond that becomes your pan sauce.
Reduce the wine until you can see clean tracks across the pan bottom when you drag a spoon through. Skip that step and the sauce will taste boozy and thin.
Finish with the lid slightly ajar, which lets the sauce keep reducing while the chops gently finish cooking through.
Chef Tips
- Take the chops out of the fridge 30 minutes before cooking. Cold meat hitting the pan steams instead of sears.
- Use real veal stock if you can find it; beef stock works but carries more iron-y depth.
- Dried sage will not do. Fresh leaves release their oils into the fat and perfume the entire sauce.
- Rest the chops 3 to 4 minutes before plating so the juices redistribute.
Variations
- Swap prosciutto for pancetta for a smokier, fattier finish.
- Stir a tablespoon of cold butter into the sauce at the end for a glossier, richer spoon-over.
- Use bone-in pork chops if veal is hard to source. The method carries over beautifully.
Ingredients
Directions
Season the veal chops with the salt and pepper.
Heat the oil in a large, deep skillet over medium heat.
Add the veal chops, and brown 3 to 4 minutes on each side, until nicely browned.
Remove from the pan. In the same pan, sauté the onions in the pan juices 3 to 4 minutes, or until the mushrooms begin to wilt.
Add the white wine and reduce until the wine evaporates.
Add the veal stock, sage, and Prosciutto, and bring to a boil.
Return the veal chops to the pan and cover, leaving the lid slightly ajar.
Reduce the heat to low and cook an additional 10 minutes.
Serve the chops on individual plates, with some of the sauce spooned over each, and accompanied by Roasted Garlic and Roasted Tomato and Goat Cheese Salad.
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