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Veal Chops Paprikash

Veal Chops Paprikash created by Tinkerbell

Another delicious recipe from my Williams-Sonoma "Steak and Chops" cookbook. DH and I found this to be wonderfully spicy. We used baby portabellas for the mushrooms instead of white and it worked well in the dish. Prep time includes the at least 15 minutes of letting meat stand at room temp.

Ready In:
45mins
Serves:
Units:

ingredients

directions

  • To make the rub, in a small bowl, mix together the salt, pepper, and the two paprikas. Slash the edges of the chops in 1 or 2 places to prevent curling. Sprinkle the chops all over with the rub. Let stand at room temperature for at least 15 minutes or up to 1 hour, or cover and refrigerate overnight. Bring to room temperature if necessary before cooking.
  • In a large, heavy frying pan, over medium-high heat, heat the olive oil. Add the chops and brown for about 2 minutes on each side. Reduce the heat to medium and cover the pan. Cook until an instant-read thermometer inserted away from the bone registers 145 degrees F (63 C) and the meat is lightly pink when cut into near the bone, 4-5 minutes longer. Transfer the chops to a serving platter and tent loosely with aluminum foil while you make the sauce.
  • Pour off all but 1 Tb of the drippings from the pan. Add the shallots, mushrooms, and 1 tsp sweet paprika. Saute over medium-high heat until the shallots are translucent, 3-4 minutes. Add the wine and deglaze the pan, scraping up any browned bits from the bottom. Cook for 1 minute longer, stirring often. Remove the pan from heat and stir in the sour cream. Season to taste with salt and pepper.
  • Transfer the chops to individual pates, spoon the sauce on top, sprinkle with sweet paprika, and serve.
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RECIPE MADE WITH LOVE BY

@Dr. Jenny
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@Dr. Jenny
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"Another delicious recipe from my Williams-Sonoma "Steak and Chops" cookbook. DH and I found this to be wonderfully spicy. We used baby portabellas for the mushrooms instead of white and it worked well in the dish. Prep time includes the at least 15 minutes of letting meat stand at room temp."
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  1. Tinkerbell
    This was our first time eating veal & we enjoyed it. Although we eat spicy quite often, I think in this dish the paprika was a little over-powering for us. It's a very good recipe, however, & I loved how quick & easy it was to make. Served with steamed broccoli & cauliflower. Thanks for sharing, Dr. Jenny! Made & enjoyed for ZWT-6 Team Xtra Hot Dishes! :)
    Reply
  2. Tinkerbell
    Veal Chops Paprikash Created by Tinkerbell
    Reply
  3. rmemom
    This was a wonderful, fast put-together for my dinner tonight. The seasoning was spot on and the chops were perfection! I paired it with some whole grain brown rice, steamed veggies, and a glass of Viognier.
    Reply
  4. Dr. Jenny
    Another delicious recipe from my Williams-Sonoma "Steak and Chops" cookbook. DH and I found this to be wonderfully spicy. We used baby portabellas for the mushrooms instead of white and it worked well in the dish. Prep time includes the at least 15 minutes of letting meat stand at room temp.
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