Smothered Veal Chops with Mushroom Gravy

TOTAL TIME: 1 hr
Prep: 20 min
Inactive Prep: --
Cook: 40 min
YIELD: 4 servings
LEVEL: --

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
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
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Directions

Combine all ingredients thoroughly.

Yield: 2/3 cup

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.
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