Veal Chop Recipe with Portabello Mushrooms Paired with Merlot

Veal PortobelloVeal Chop with Portabello Mushrooms

Preparation Time: 25 MIN
Total Time: 40 MIN
Servings: 2


5 tablespoons olive oil, divided
1 tablespoon butter
2 veal chopsCheval Noir
1 portobello mushroom, sliced
1½ cups chicken broth
1½ teaspoons fresh rosemary, chopped
½  cup red wine


Heat 4 tablespoons olive oil with butter in a skillet over medium-high heat. Cook chops until browned, 2 to 3 minutes per side.

Once browned, stir in mushrooms and cook for 1 minute. Add chicken broth and rosemary; cover, and simmer 10 minutes. Stir in red wine, increase heat, and cook, uncovered, until sauce is reduced by half.

Veal chops may be removed at any time to prevent over-cooking, then returned to the pan for the final minute.

Drizzle with remaining 1 tablespoon olive oil, and serve.

Recipe developed by Cheval Noir.



Leave a Reply