Lately I’ve been stopping at Food Lion on the way home from school and am I glad!! They have all manner of veal cuts on a daily basis. I bought veal chops last week and looked for a recipe for them. Lo and behold, I found a Veal recipe made in dear ol’ Williamsburg at the Kings Arms Tavern.

Tonight I made this recipe and I am here to tell you, it was unbelievably delicious. One of the teachers at school gave me a fresh grown oyster mushroom which I used- OH MY GAWD!!!!! Side dish of fresh mashed potatoes and a mescalun salad with simple oil and honey balsamic vinegar finished the dinner. Fit for a KING!

  • 4 loin veal chops (10 ounces each)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons unsalted butter
  • 2 tablespoons vegetable oil
  • 1 cup sliced celery
  • 1 cup sliced mushrooms (leave very small mushrooms whole)
  • 1 teaspoon fresh thyme
  • ¼ cup Port
  • ½ cup veal or beef stock

1.      Season the veal chops with salt and pepper to taste. Heat the butter and oil in a large saute pan or skillet over medium high heat. When hot, add the veal chops, being careful not to crowd the pan, and sear the chops on both sides until brown. Remove the chops from the pan and set aside.

2.      Add the celery to the pan, and saute over medium heat for 2 minutes, stirring frequently. Add the mushrooms and thyme to the pan, and saute for 3 additional minutes. Deglaze the pan with the Port and stock. Season with salt and pepper.

3.      Return the veal chops to the pan, and braise uncovered, turning once, for a total of 5 to 8 minutes, or until the chops reach desired color. Serve immediately, with the vegetables on top of the chops.