Smothered veal chops with mushroom gravy
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4.00 | double-cut veal loin chops ; (14 oz ea) | |
| 1 | bayou blast; see * note | |
| ¼ | cup | vegetable oil |
| 4.00 | ounce | chopped bacon |
| ¼ | cup | flour |
| 3.00 | cup | julienned onions |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| ½ | pounds | assorted exotic mushrooms; wiped clean, sliced |
| 1 | (such as shiitakes; chanterelles, oysters, | |
| 1 | and lobster) | |
| 1.00 | tablespoon | chopped garlic |
| 2½ | cup | chicken stock |
| 1.00 | tablespoon | chopped fresh parsley leaves |
| 3.00 | tablespoon | chopped green onions; green parts only |
Directions
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.
Season the chops with Bayou Blast. In a large saute pan, heat the vegetable oil. When the oil is hot, add the chops and sear for 6 minutes and turn over and continue to sear for 5 minutes. Remove the chops from the pan and set aside. Add the bacon and fry until crispy, about 4 minutes. Stir in the flour and whisk until the mixture is smooth. Cook, stirring constantly until the mixture is the color of chocolate, about 3 minutes. Add the onions. Season with salt and pepper. Cook the onions for 2 minutes. Add the mushrooms and garlic.
Cook, stirring, for 2 minutes. Add the stock, bring the mixture to a gentle boil, and simmer for about 2 minutes. Return the chops to the pan and simmer for 5 minutes, basting often. Remove from the heat and stir in the parsley and green onions. Serve the chops warm with the pan gravy. This recipe yields 4 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B07 broadcast 02-12-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
10-22-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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