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Yield: 1 1/2 quarts
Have a serving platter warming in a low oven. Heat the olive oil in a 12-inch saute pan over medium-high heat. Take 3 to 4 minutes to quickly brown the veal chops on both sides. Periodically slip a wooden spatula under each chop to keep it from sticking.
Once the chops are golden brown, lower the heat to medium-low and cook 8 to 12 minutes, turning once. Check for doneness at 8 minutes. Take care not to overcook them, or the veal will dry out. The interior of the chops should be blushed with pink, and they should give a little when pressed with your finger. Once they are done, remove the chops to the heated platter to keep warm.
Spoon off all but 2 tablespoons of fat from the pan. Turn the heat to medium-high, and add the onions and garlic. Cook until softened, 3 to 4 minutes, and add the reconstituted mushrooms. Stir and saute 1 minute. Add the reserved mushroom liquid and reduce to 4 tablespoons. Then turn the heat to high, add the wine and scrape up the browned bits from the bottom of the pan. Once the wine has reduced by half (in about 1 minute), stir in the stock and simmer 2 minutes. Off the heat add the lemon juice and the butter, and swirl the pan to create the sauce. Spoon the sauce over the chops and serve immediately.