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Meat, South and mountains

Veal chops with porcini mushrooms and sautéed potatoes

Veal chops with porcini mushrooms and sautéed potatoes is a family dish for 4 people, ready in 45 minutes, easy to make, for about €6.00 per serving. The key is searing the veal in brown butter and letting the potatoes brown undisturbed in the pan. A quick cream deglaze with the mushrooms and garlic ties the whole dish together.

A nice pan seared veal chop with garlicky porcini mushrooms and golden sautéed potatoes, tonight we're treating ourselves.

Veal chops with porcini mushrooms and sautéed potatoes
Total time
45 min
Difficulty
Easy
Cost per person
€6.00
Calories per person
600 kcalcalculated by Kiloach, your weight coach
Season
Fall

Veal chop is a tender, mild cut of meat that soaks up the nutty flavor of brown butter beautifully as it cooks. Porcini mushrooms bring a meaty texture and an earthy aroma, sharpened by garlic and parsley added right at the end so they don't burn. Cream deglazed in the same pan picks up all the browned bits and turns the drippings into a short, flavorful sauce.

This is the kind of dish that stands out on a Sunday or for a dinner with other adults, more than on a rushed weeknight. It takes a bit of attention when searing the meat and browning the potatoes, but nothing technical. Count on it when you want to have people over without overcomplicating things, with a seasonal ingredient that breaks up the usual rotation.

The ingredients

4 people

Butcher

  • Veal chops 4

Frozen foods

  • Frozen or fresh porcini mushrooms 400 g

Fruits and vegetables

  • Potatoes 1 kg
  • Garlic 3 cloves
  • Parsley 1 sprig

Dairy

  • Heavy cream 10 cl
  • Butter 40 g

Pantry

  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Lactose

The step by step recipe

  1. Peel the potatoes, cut them into cubes, and sauté them in the oil until golden brown. 20 min

    Don't stir every 30 seconds, let them form a crust.

  2. Sauté the porcini mushrooms over high heat in a skillet with a pat of butter. 8 min

    If using fresh porcini, wipe them clean instead of washing them.

  3. Add the minced garlic and chopped parsley to the mushrooms at the end of cooking, season with salt and pepper.

    Garlic burns fast, add it last.

  4. Sear the veal chops in the remaining butter over medium heat. 12 min

    Let them rest for five minutes under a sheet of foil so the juices redistribute.

  5. Deglaze the pan with the cream, let it reduce, and spoon it over the veal chops with the mushrooms.

    Scrape up the browned bits well, that's where the flavor hides.

Our tips to get it right

  • Take the veal chops out of the fridge 20 minutes before cooking so they cook evenly all the way through.
  • Use a wide skillet for the potatoes, if they're too crowded they'll steam instead of browning.
  • If you're using frozen porcini, don't thaw them first, sauté them straight from frozen over high heat so they release less water.

The variations

  • Swap the porcini for button mushrooms or chanterelles depending on what's in season where you are.
  • For a vegetarian version, replace the veal chops with thick slices of eggplant or celery root seared in the same brown butter.
  • To save time, cook the diced potatoes covered in the pan to cut ten minutes off the cooking time.

What to serve it with

  • A well dressed green salad
  • A glass of grape juice
  • Crusty bread to mop up the sauce

Storage

Store leftovers in a sealed container in the fridge for 2 to 3 days. Reheat the meat gently in a skillet over low heat so it doesn't dry out, the potatoes also reheat well in a pan. Freezing isn't recommended since the cream sauce can split once thawed.

Questions about this dish

Can you use other mushrooms instead of porcini?

Yes, button mushrooms, chanterelles, or a mix of wild mushrooms all work well here. Keep the same quantity and just adjust the cooking time if they release more water.

Can you make this dish ahead of time?

You can prep the mushrooms and peel the potatoes a few hours ahead. It's best to cook the meat at the last minute so it stays tender and juicy.

How do you know when the veal chop is cooked right?

Sear about 6 minutes per side for a rosy center, the meat should feel firm but still have some give. Always let it rest for five minutes before serving.

Can you use frozen porcini instead of fresh?

Yes, frozen porcini work well in this recipe and save you the cleaning step. Sauté them straight from frozen over high heat so they don't release too much water.

How long does it take to make veal chops with porcini mushrooms and sautéed potatoes?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in veal chops with porcini mushrooms and sautéed potatoes?

About 600 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does veal chops with porcini mushrooms and sautéed potatoes cost?

About €6.00 per serving, or €24.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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