Entree: France – Côte de Veau aux Champignons (Veal chop with mushroom sauce)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 12 min

Total 22 min

Ingredients

- 4 veal rib chops, bone-in, approx. 10 oz (285 g) each
- Salt and freshly ground black pepper
- 2 tbsp (30 ml) unsalted butter
- 1 tbsp (15 ml) olive oil
- 8 oz (225 g) mixed mushrooms (shiitake, cremini), sliced
- 1 small shallot, finely chopped (about 2 tbsp / 20 g)
- 1/2 cup (120 ml) dry white wine
- 3/4 cup (180 ml) veal or chicken stock
- 1/3 cup (80 ml) heavy cream
- 1 tbsp (15 g) Dijon mustard (optional)
- 2 tbsp (6 g) fresh parsley, chopped

Instructions

1. Pat chops dry and season both sides with salt and pepper. Heat butter and olive oil in a heavy skillet over medium-high heat. Sear chops 3–4 minutes per side until golden and nearly cooked through; remove and keep warm.
2. Reduce heat to medium, add mushrooms and shallot to the skillet, sauté until softened and golden, about 5 minutes.
3. Deglaze pan with white wine, scraping up fond, then add stock and simmer until slightly reduced. Stir in cream and Dijon mustard if using, simmer until sauce coats the back of a spoon.
4. Return chops to the pan to warm through for 1–2 minutes. Adjust seasoning, garnish with parsley, and serve immediately.