Veal Chops in Mushroom Sauce

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Veal Chops in Mushroom Sauce

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!

Prep Time10

Cook Time30

Total Time40

Course: Dinner, Main Course

Cuisine: European, Fusion

Servings: chops

Calories: 631kcal

Author: Irina

Equipment

Ingredients

For the veal chops

1 teaspoon salt (or to taste)
½ 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)
½ 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)
½ teaspoon salt (or to taste)
¼ teaspoon ground black pepper (or to taste)

To garnish

1 tablespoon Parmesan cheese (freshly shaved or grated)
1 tablespoon fresh parsley (chopped, optional)

Get Recipe Ingredients

Instructions

In a small mixing bowl, mix together the salt, black pepper, Italian seasoning, garlic powder, and olive oil.
1 teaspoon salt, ½ 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 sauté together, stirring occasionally, until the mushrooms are tender and golden, about 5–7 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 2–3 minutes until the sauce has thickened slightly.
2 cloves garlic, ½ cup white wine, 1 cup coconut milk, ½ teaspoon salt, ¼ 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 5–7 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 20–30 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 you’re 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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