Veal Chops Paprikash

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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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Steps

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To make the rub , in a small bowl , mix together the salt , pepper , and the two paprikas.

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Slash the edges of the chops in 1 or 2 places to prevent curling.

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Sprinkle the chops all over with the rub.

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Let stand at room temperature for at least 15 minutes or up to 1 hour , or cover and refrigerate overnight.

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Bring to room temperature if necessary before cooking.

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In a large , heavy frying pan , over medium-high heat , heat the olive oil.

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Add the chops and brown for about 2 minutes on each side.

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Reduce the heat to medium and cover the pan.

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Cook until an instant-read thermometer inserted away from the bone registers 145 degrees f and the meat is lightly pink when cut into near the bone , 4-5 minutes longer.

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Transfer the chops to a serving platter and tent loosely with aluminum foil while you make the sauce.

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Pour off all but 1 tb of the drippings from the pan.

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Add the shallots , mushrooms , and 1 tsp sweet paprika.

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Saute over medium-high heat until the shallots are translucent ,.

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Ingredients

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salt, fresh ground pepper, sweet paprika, hot paprika, loin veal chops, olive oil, shallots, white mushrooms, dry white wine, sour cream