Smothered Veal Chops with Mushroom Gravy

Name: Smothered Veal Chops with Mushroom Gravy
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 4 double cut veal loin chops (12 to 14 ounces each); Essence, recipe follows; 1/4 cup vegetable oil; 4 ounces chopped bacon; 1/4 cup flour; 3 cups julienne onions; Salt; Freshly ground black pepper; 1/2 pound assorted exotic mushrooms, such as shiitakes, chanterelles, oysters, and lobster, wiped clean and sliced; 1/2 pound assorted exotic mushrooms, such as shiitakes, chanterelles, oysters, and lobster, wiped clean and sliced; 1 tablespoon chopped garlic; 2 1/2 cups chicken stock; 1 tablespoon chopped fresh parsley leaves; 3 tablespoons chopped green onions, green parts only; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried oregano; 1 tablespoon dried thyme

Recipe courtesy of Emeril Lagasse

Watch how to make this recipe.

Smothered Veal Chops with Mushroom Gravy

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Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

1170

Total Fat

66

Saturated Fat

19

Carbohydrates

36

Dietary Fiber

7

Sugar

9

Protein

105

Cholesterol

385

Sodium

1924

Total: 1 hr
Prep: 20 min
Cook: 40 min

Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

1170

Total Fat

66

Saturated Fat

19

Carbohydrates

36

Dietary Fiber

7

Sugar

9

Protein

105

Cholesterol

385

Sodium

1924

Total: 1 hr
Prep: 20 min
Cook: 40 min

Ingredients

4 double cut veal loin chops (12 to 14 ounces each)

Essence, recipe follows

1/4 cup vegetable oil

4 ounces chopped bacon

1/4 cup flour

3 cups julienne onions

Salt

Freshly ground black pepper

1/2 pound assorted exotic mushrooms, such as shiitakes, chanterelles, oysters, and lobster, wiped clean and sliced

1 tablespoon chopped garlic

2 1/2 cups chicken stock

1 tablespoon chopped fresh parsley leaves

3 tablespoons chopped green onions, green parts only

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Directions

Season the chops with Essence. 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.