Veal Chops with Wild Mushrooms

Oxmoor House
4 servings.


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Vegetable cooking spray
4 (6-ounce) lean veal loin chops (3/4 inch thick)
1/2 cup fresh shiitake mushrooms, thinly sliced
1/2 cup fresh oyster mushrooms, thinly sliced
1 cup canned no-salt-added chicken broth
1/2 cup evaporated skimmed milk
1/4 cup (1 ounce) shredded reduced-fat Swiss cheese
1 teaspoon minced fresh thyme


Prep: 18 Minutes
Cook: 30 Minutes

Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add veal chops; cook 2 to 3 minutes on each side or until browned. Remove chops from skillet. Drain and pat dry with paper towels. Set chops aside. Wipe drippings from skillet with a paper towel.

Coat skillet with cooking spray; place over medium-high heat until hot. Add mushrooms; saute until tender. Remove mushrooms from skillet; set aside.

Return chops to skillet; pour broth over chops. Bring to a boil; cover, reduce heat, and simmer 20 to 25 minutes or until chops are tender. Remove chops from skillet; set aside, and keep warm.

Add milk to liquid in skillet. Bring to a boil; cook, stirring constantly, 1 minute or until thickened. Stir in mushrooms, cheese, and thyme. Cook, stirring constantly, until cheese melts. Spoon sauce evenly over chops. Serve immediately.

Created date

August 2009

Nutritional Information

Calories 199
Caloriesfromfat 27 %
Fat 6 g
Satfat 1.9 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 28.6 g
Carbohydrate 6.2 g
Fiber 0.4 g
Cholesterol 96 mg
Iron 0.0 mg
Sodium 186 mg
Calcium 0.0 mg