Enjoy tender Veal Chops smothered in a rich, creamy Mushroom Sauce that's easy to prepare. The smoky flavor of bacon pairs beautifully with the subtle sweetness of coconut milk, making this dish perfect for a comforting dinner or a special occasion. Serve it with rice, mashed potatoes, or crusty bread to complete the meal!

This recipe is all about combining tender, juicy veal with a creamy, flavorful sauce that feels like comfort food with a touch of elegance. The dish is versatile enough for a weeknight dinner yet impressive enough to serve guests. Like this Kohlrabi Schnitzel and this Cilantro Lime Tahini Sauce, it's easy to prepare, with straightforward steps that don't require advanced cooking skills. The rich, savory flavors pair beautifully with simple sides like mashed potatoes, rice, or crusty bread to soak up the delicious sauce.
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Reasons to love this recipe
- It's Simple Yet Elegant: Easy to prepare but sophisticated enough to impress at a dinner party.
- Rich, Smoky Flavor: The combination of bacon, mushrooms, and coconut milk creates a deep, savory sauce with just the right amount of smokiness and richness.
- Healthier Twist: The use of coconut milk adds a lighter, nutritious touch compared to traditional cream-based recipes.
- It's a One-Pan Recipe: Everything cooks in one skillet, making cleanup quick and easy.
- Flavor Fusion: A tasty blend of earthy, creamy, and zesty.
Ingredients
- Veal Chops: They're tender, mild-flavored, and cook quickly, which makes them perfect for soaking up the rich sauce.
- Mushrooms: Add an earthy, umami flavor and a hearty texture to the dish. You can use cremini mushrooms, button mushrooms like in this Sautรฉed Cabbage with Mushrooms and Bacon side dish, or shiitake mushrooms like in this Cheesy Chicken and Mushroom Recipe.
- Coconut Milk: Full-fat coconut milk creates a creamy sauce with a hint of natural sweetness.
- Broth or Wine: We'll be using it to deglaze the pan and create the base of the creamy sauce. Use wine if you want a slightly tangy, complex sauce and are serving the dish for a special occasion or alongside lighter sides like roasted vegetables or greens. Use stock, or broth, if you're aiming for a comforting, homier dish or if you're pairing it with starchy sides like mashed potatoes or rice. You could also start with a 50/50 mix of white wine and stock for a balance of acidity and savory depth.
see the recipe card below for the full ingredient list and quantities.
Substitutions and variations
- Veal Chops: A great substitute with similar tenderness and a mild flavor would be pork chops. You can also use boneless chicken thighs.
- Coconut Milk: For a more traditional creamy sauce, use heavy cream.
- Bacon: A great substitute for bacon would be pancetta (with a similarly rich, salty flavor without the smokiness), turkey bacon (a leaner, lower-fat option), or some smoked sausage.
- Add Parmesan Cheese: Once the veal chops are served with the mushroom sauce, you can sprinkle freshly grated Parmesan over the top like in this Parmesan Pasta with Roasted Vegetables dish, or you can stir in a small amount of grated Parmesan into the mushroom sauce towards the end of cooking.
- Make it spicy: Add a pinch of red pepper flakes or chopped fresh chili pepper to the sauce to give it a little heat.
- Vegetarian Option: Skip the veal and use hearty vegetables like eggplant or zucchini cut into thick slices. You can sautรฉ them and follow the same sauce instructions, using vegetable broth. Instead of bacon, you could use mushroom bacon (made from mushrooms and smoked seasonings) to mimic the smoky flavor - though I never tried this option personally.
Preparation
STEP 1: Prepare the veal chops
In a small mixing bowl, mix together salt, black pepper, Italian seasoning, garlic powder, and olive oil. Then pat the veal chops dry with paper towels and rub them evenly with the seasoning mixture.
STEP 2: Sear the chops
Heat a large skillet over medium-high heat. Sear the veal chops for 3โ4 minutes per side until golden brown. Remove from the skillet and set aside.
STEP 3: Cook the bacon
In the same skillet, add the chopped bacon and cook over medium-high heat until golden and starting to crisp. Do not remove the bacon from the pan.
STEP 4: Add mushrooms
Add the sliced mushrooms directly into the skillet with the bacon and sautรฉ together until the mushrooms are tender and golden.
STEP 5: Build the sauce
Stir in the garlic and cook for 30 seconds until fragrant. Deglaze the pan by adding the white wine (or stock) and scraping the bottom of the pan to release browned bits. Let the liquid reduce by half, stir in the coconut milk, and season the sauce with the remaining salt and pepper. Simmer for 2โ3 minutes until slightly thickened.
STEP 6: Finish and serve
Return the seared veal chops to the skillet, nestling them into the sauce. Reduce the heat to low, cover, and cook for 5โ7 minutes or until the veal chops are cooked to your desired doneness (medium-rare to medium is ideal for veal). For extra flair, sprinkle the dish with grated Parmesan cheese before serving (optional).
Top Tips
- Choose veal chops with good marbling for better flavor and tenderness.
- Allow the veal chops to sit at room temperature for 20โ30 minutes before cooking. This ensures even cooking and prevents toughness.
- Dry the veal chops with paper towels before seasoning for a nice sear.
- If your skillet is too small, cook the chops in batches to prevent steaming instead of browning.
- When adding broth to the skillet, scrape up the browned bits from the bottom. These add depth and richness to the sauce.
- Keep the sauce at a gentle simmer to prevent the veal from drying out and the coconut milk from curdling.
- After cooking, let the chops rest for a few minutes off the heat to allow the juices to redistribute for a juicier bite.
- If youโre using white wine, make sure to reduce it well to concentrate the flavors before adding coconut milk.
- Coconut milk adds a slightly sweet note; adjust the salt and pepper to balance the flavors.
Frequently Asked Questions
Soaking veal chops in milk can make the meat more tender and more mild in flavor (reducing its gamey taste). This step is optional but works well if you want extra tender and juicy veal. Just soak the chops in milk (coconut milk or yogurt works well too) for a few hours or overnight in the fridge, then make sure to pat them dry before cooking.
Tough veal chops are usually caused by overcooking, cooking at too high heat, or using the wrong technique. Veal is lean, so it needs gentle cooking, like searing briefly and then simmering at low heat. Let the meat rest after cooking to keep it juicy. Always bring chops to room temperature before cooking. You can also marinate the meat for extra tenderness. Bone-in chops are usually more tender than cutlets. Also make sure youโre using fresh, good-quality veal and cooking it with enough moisture, like in a sauce or broth, to keep it from drying out.
If the sauce is too thick, thin it with a splash of broth. If itโs too thin, simmer uncovered to reduce and concentrate the flavors.
The type of wine you use matters because it influences the flavor of the dish. Choose a dry wine with good acidity to balance the richness of the sauce. White wines like Chardonnay, Sauvignon Blanc, or Pinot Grigio work well. If you're using red wine, light-bodied options like Pinot Noir or Merlot add depth without overpowering the flavors. Avoid overly sweet or heavily oaked wines.
Serving suggestions
Serve the Veal Chops in Mushroom Sauce over a bed of rice, pasta, or my personal favorite, these Mashed Potatoes (Without Butter). The dish is also great served with a simple salad, such as this Kohlrabi Carpaccio salad, Asparagus Kale Salad, or this fresh Arugula and Spinach Salad.
Storing and reheating
To store veal chops, let them cool completely, then place them in an airtight container and refrigerate for up to 3 days. For longer storage, freeze them in a sealed freezer bag or container for up to 2 months.
To reheat, use a skillet over low heat with a splash of broth or sauce to keep them moist, or warm them in the oven at 300ยฐF (150ยฐC) until heated through. Avoid microwaving, as it can make the meat tough.
Try these other meat recipes
If you tried this Veal Chops in Mushroom Sauce or any other recipe on my website, please leave a ๐ star rating and let me know how it went in the ๐ comments below. Thanks for visiting!
Recipe
Veal Chops in Mushroom Sauce
Equipment
Ingredients
For the veal chops
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon ground black pepper (or to taste)
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 tablespoon olive oil add more if necessary
- 4 veal chops (bone-in or boneless - see note 2 in notes section)
For the sauce
- 4 strips bacon (chopped)
- 8 ounces (227 grams) mushrooms (sliced)
- 2 cloves garlic (minced)
- 1/2 cup white wine (or sustitute with stock, or use 50/50 stock and wine)
- 1 cup coconut milk (or heavy cream for a classic version, room temperature)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon ground black pepper (or to taste)
To garnish
- 1 tablespoon Parmesan cheese (freshly shaved or grated)
- 1 tablespoon fresh parsley (chopped, optional)
Instructions
- In a small mixing bowl, mix together the salt, black pepper, Italian seasoning, garlic powder, and olive oil.1 teaspoon salt, 1/2 teaspoon ground black pepper, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, 1 tablespoon olive oil
- Pat the veal chops dry with paper towels and rub them evenly with the seasoning mixture.4 veal chops
- Heat a large skillet over medium-high heat. Sear the veal chops for 3 minutes per side until golden brown. No need to add more olive oil to the pan. Remove from the skillet and set aside.
- In the same skillet, add the chopped bacon and cook over medium-high heat until golden and starting to crisp (about 2-3 minutes). Do not remove the bacon from the pan.4 strips bacon
- Add the sliced mushrooms directly into the skillet with the bacon and sautรฉ together, stirring occasionally, until the mushrooms are tender and golden, about 5โ7 minutes.8 ounces (227 grams) mushrooms
- Stir in the minced garlic and cook for 30 seconds until fragrant. Deglaze the pan by adding the white wine (or stock) and scraping the bottom of the pan to release browned bits. Let the liquid reduce by about half, about 2 minutes, and stir in the coconut milk. Season the sauce with salt and pepper and simmer for 2โ3 minutes until the sauce has thickened slightly.2 cloves garlic, 1/2 cup white wine, 1 cup coconut milk, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper
- Return the seared veal chops to the skillet, nestling them into the sauce. Reduce the heat to low, cover, and simmer for 5โ7 minutes or until the veal chops are cooked to your desired doneness (medium-rare to medium is ideal for veal).
- Optionally shave, or shred, some Parmesan cheese over the veal chops topped with mushroom sauce and garnish with fresh parsley.1 tablespoon Parmesan cheese, 1 tablespoon fresh parsley
Notes
-
- Choose veal chops with good marbling for better flavor and tenderness.
- Choose bone-in chops if you want extra flavor and juiciness, and if you prefer a more elegant presentation. Go for boneless chops if you prioritize convenience, quicker cooking time, and easier serving.
-
- Allow the veal chops to sit at room temperature for 20โ30 minutes before cooking. This ensures even cooking and prevents toughness.
-
- Dry the veal chops with paper towels before seasoning for a nice sear.
-
- If your skillet is too small, cook the chops in batches to prevent steaming instead of browning.
-
- When adding broth to the skillet, scrape up the browned bits from the bottom. These add depth and richness to the sauce.
-
- Keep the sauce at a gentle simmer to prevent the veal from drying out and the coconut milk from curdling.
-
- After cooking, let the chops rest for a few minutes off the heat to allow the juices to redistribute for a juicier bite.
- Use wine if you want a slightly tangy, complex sauce and are serving the dish for a special occasion or alongside lighter sides like roasted vegetables or greens. Use stock, or broth, if you're aiming for a comforting, homier dish or if you're pairing it with starchy sides like mashed potatoes or rice. You could also start with a 50/50 mix of white wine and stock for a balance of acidity and savory depth.
-
- If youโre using white wine, make sure to reduce it well to concentrate the flavors before adding coconut milk.
-
- Coconut milk adds a slightly sweet note; adjust the salt and pepper to balance the flavors.
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