| 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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