Ingredients:

  • 4 veal chops (about 6 oz/170 g each), bone-in preferred for flavor
  • Salt and black pepper, to taste
  • 2 tablespoons (30 mL) olive oil
  • 2 tablespoons (28 g) unsalted butter
  • 1 cup (75 g) cremini mushrooms, sliced
  • ½ cup (75 g) shallots, finely chopped
  • 2 cloves garlic, minced
  • 1 cup (240 mL) heavy cream
  • ½ cup (120 mL) low-sodium chicken broth
  • 1 tablespoon (15 mL) Worcestershire sauce
  • 1 tablespoon (15 g) fresh thyme leaves, chopped (or 1 teaspoon dried thyme)

Instructions:

  1. Season veal chops on both sides with salt and pepper. Slice mushrooms, chop shallots, and mince garlic.
  2. Heat the olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Add the veal chops once oil is shimmering; sear for 4-5 minutes on each side until golden brown. Remove veal from the skillet; rest on a plate.
  3. In the same skillet, lower heat to medium and add remaining butter. Sauté shallots until translucent, about 2-3 minutes. Add garlic and cook for an additional minute until fragrant.
  4. Add sliced mushrooms to the pan; cook until browned and tender, about 5 minutes.
  5. Pour in the chicken broth and Worcestershire sauce; scrape up any browned bits. Stir in the heavy cream and thyme; simmer for 3-4 minutes until slightly thickened.
  6. Return veal chops to the skillet; coat with sauce and cook for an additional 2-3 minutes until heated through to an internal temperature of 145°F (63°C).
  7. Plate the veal and spoon sauce over the top. Garnish with fresh thyme if desired.