| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | 1 | Servings | ||
INGREDIENTS
| 4 | Double cut veal loin chops; (12 to 14 ounces each) | |
| Essence | ||
| 1/4 | c | Vegetable oil |
| 4 | oz | Chopped bacon |
| 1/4 | c | Flour |
| 3 | c | Julienne onions |
| Salt | ||
| Freshly ground black pepper | ||
| 1/2 | lb | Assorted exotic mushrooms; such as shiitakes, chanterelles, oysters, and lobster, wiped clean and sliced |
| 1 | tb | Chopped garlic |
| 2 1/2 | c | Chicken stock |
| 1 | tb | Chopped fresh parsley leaves |
| 3 | tb | Chopped green onions; green parts only |
INSTRUCTIONS
EMERIL LIVE SHOW #EMIB07, CUPID'S DAY 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. Yield: 4 servings Posted to recipelu-digest by molony <molony@scsn.net> on Feb 22, 1998
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