Veal Chops with Creamed Leeks |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 (6-ounce) lean veal loin chops (3/4 inch thick) |
2 tablespoons margarine |
1 1/2 cups sliced leeks |
3 ounces fresh shiitake mushrooms, sliced |
1 tablespoon margarine, melted |
3/4 cup chablis or other dry white wine |
3/4 cup whipping cream |
1 tablespoon prepared horseradish |
1 1/2 teaspoons green peppercorns, crushed |
1 tablespoon chopped fresh parsley |
Directions:
1. Trim fat from veal chops. Place 2 tablespoons margarine in a large nonstick skillet. Place over medium-high heat until margarine melts. Add chops, and cook 3 to 4 minutes on each side or until browned. Transfer veal to a serving platter, and keep warm. Reserve drippings in skillet.
2. Saute leeks and mushrooms in 1 tablespoon margarine in skillet over medium-high heat until tender. Stir in wine, whipping cream, horseradish, and crushed peppercorns. Cook, uncovered, over medium-low heat, stirring frequently, 8 to 10 minutes or until slightly thickened. Spoon sauce evenly over veal, and sprinkle with parsley.
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