Veal Chops With Marsala Sauce
- 1 tbsp Butter
- 2 tbsp olive oil
- 1 medium clove garlic minced
- 4 to 6 oz thinly sliced mushrooms
- 2 tbsp flour
- 1/4 cup Marsala wine
- 1 can beef broth
- 4 veal chops 3/4 to 1-inch thick
- salt and pepper to taste
Add olive oil and butter to heavy saucepan over medium-low heat. Add mushrooms; saute until mushrooms are just tender. garlic and sauté for 1 minute longer. Add flour and cook, stirring, for about 30 to 60 seconds, until flour is well incorporated into the butter and vegetable mixture.
Add beef stock and Marsala; cook until thickened and slightly reduced. Add a little freshly grated pepper; taste and add salt, if necessary.
Season veal chops on both sides with salt and pepper or seasoning blend.
In a stove top grill pan or frying pan, sear the veal chops for 3 to 4 minutes on each side. Arrange chops in a baking dish, or leave in the same skillet if it can go into the oven. Pour sauce over the chops and pop into the oven. Bake for about 15 minutes at 375°.