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Ingredients
- 4 x Double-cut veal loin chops - (14 ounce ea)
- Â Â Bayou Blast see * Note
- 1/4 c. Vegetable oil
- 4 ounce Minced bacon
- 1/4 c. Flour
- 3 c. Julienned onions
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1/2 lb Assorted exotic mushrooms wiped clean, sliced
- Â Â (such as shiitakes, chanterelles, oysters, and lobster)
- 1 Tbsp. Minced garlic
- 2Â 1/2 c. Chicken stock
- 1 Tbsp. Minced fresh parsley leaves
- 3 Tbsp. Minced green onions, green parts only
Directions
- Season the chops with Bayou Blast. In a large saute/fry pan, heat the vegetable oil. When the oil is warm, add in the chops and sear for 6 min and turn over and continue to sear for 5 min. Remove the chops from the pan and set aside.
- Add in the bacon and fry till crispy, about 4 min. Stir in the flour and whisk till the mix is smooth. Cook, stirring constantly till the mix is the color of chocolate, about 3 min. Add in the onions. Season with salt and pepper. Cook the onions for 2 min. Add in the mushrooms and garlic. Cook, stirring, for 2 min. Add in the stock, bring the mix to a gentle boil, and simmer for about 2 min. Return the chops to the pan and simmer for 5 min, basting often.
- Remove from the heat and stir in the parsley and green onions. Serve the chops hot with the pan gravy.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 312g | |
| Recipe makes 4 servings | |
| Calories 337 | |
| Calories from Fat 239 | 71% |
| Total Fat 26.75g | 33% |
| Saturated Fat 5.37g | 21% |
| Trans Fat 0.35g | |
| Cholesterol 19mg | 6% |
| Sodium 476mg | 20% |
| Potassium 368mg | 11% |
| Total Carbs 17.81g | 5% |
| Dietary Fiber 2.8g | 9% |
| Sugars 4.73g | 3% |
| Protein 6.99g | 11% |
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