Smothered Veal Chops With Mushroom Gravy

Recipe Ingredients

4		Double-cut veal loin chops - (14 oz ea)
		Bayou Blast - see * Note
1/4 cup	59ml	Vegetable oil
4 oz	113g	Chopped bacon
1/4 cup	15g / 0.5oz	Flour
3 cups	187g / 6.6oz	Julienned onions
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 lb	227g / 8oz	Assorted exotic mushrooms - wiped clean, sliced
		(such as shiitakes, chanterelles, oysters,
		And lobster)
1 tablespoon	15ml	Chopped garlic
2 1/2 cups	592ml	Chicken stock
1 tablespoon	15ml	Chopped fresh parsley leaves
3 tablespoons	45ml	Chopped green onions, green parts only

Recipe Instructions

* 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.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B07 broadcast 02-12-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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