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Rosemary Veal Chop with Portobellos

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PREP TIME
15 min
COOKING TIME
25 min
TOTAL TIME
40 min
SERVINGS
2 servings
Dinner
Rosemary Veal Chop with Portobellos
Ingredients
  • 5 tablespoons olive oil, divided
  • 1 tablespoon butter
  • 2 veal chops
  • 1 portobello mushroom, sliced
  • 1 1/2 cups chicken broth
  • 1 1/2 teaspoons fresh rosemary, chopped
  • 1/2 cup red wine
Instructions
1
Preheat your stove to a medium-high heat setting, and place 4 tablespoons of olive oil with melted butter in a skillet.
2
Add the veal chops to the skillet and cook until they are nicely browned, which should take around 2-3 minutes on each side.
3
Next, add the sliced mushrooms to the skillet and cook for just 1 minute.
4
Pour in some chicken broth, add a few sprigs of rosemary, cover the skillet with a lid, and let it simmer for 10 minutes.
5
After that, stir in some red wine to add a rich flavor to the dish. Increase the heat and cook, uncovered, until the sauce has reduced by half.
6
If you prefer to check on the veal chops more frequently, you can remove them from the skillet at any time and return them for the final 1 minute of cooking to prevent overcooking.
7
Finally, drizzle the dish with the remaining 1 tablespoon of olive oil and serve hot.