Smothered veal chops with mushroom gravy

4 servings

Ingredients

Quantity Ingredient
4.00 double-cut veal loin chops ; (14 oz ea)
1 bayou blast; see * note
¼ cup vegetable oil
4.00 ounce chopped bacon
¼ cup flour
3.00 cup julienned onions
1 salt; to taste
1 freshly-ground black pepper; to taste
½ pounds assorted exotic mushrooms; wiped clean, sliced
1 (such as shiitakes; chanterelles, oysters,
1 and lobster)
1.00 tablespoon chopped garlic
2½ cup chicken stock
1.00 tablespoon chopped fresh parsley leaves
3.00 tablespoon chopped green onions; green parts only

Directions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Season the chops with Bayou Blast. 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. This recipe yields 4 servings.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B07 broadcast 02-12-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

10-22-1998

Recipe by: Emeril Lagasse

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