veal loin chops

Veal Loin Chops

Veal Loin Chops, courtesy of

Serves: 4


  • 2-3 Tbsp. extra-virgin olive oil
  • 1/2 to 3/4 pound Crimini mushrooms
  • 4 veal rib chops
  • 1 tsp. sea salt
  • 3/4 tsp. cracked black pepper
  • 3 cloves garlic, minced
  • 3/4 cup red wine
  • 1/2 cup beef or veal broth or stock
  • 2 tsp. fresh thyme leaves
  • 1 1/2 Tbsp. butter


  1. In a pan using just a little oil, cook the mushrooms until they’re just barely cooked, usually about five to six minutes or so. Remove and set aside.
  2. Heat oil in a large skillet over medium-high heat. Sprinkle veal with salt and pepper and add to pan. Cook until well browned, about 4 minutes per side.
  3. Lower heat to low, cover pan and continue to cook until veal just reaches desired doneness, about 6 minutes more. Remove veal from pan, cover, and set aside.
  4. Return skillet to medium heat. Add garlic and cook for about a minute. Add wine, broth and thyme. Cook, scraping up any browned bits from the bottom of the pan, until liquid is reduced to about a cup.
  5. Quickly add the mushrooms and cook for about 1-3 minutes more.
  6. Remove skillet from heat and whisk in butter 1 chunk at a time. Serve the sauce over the veal and garnish with remaining thyme.

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