Veal Chops with Lemony Mushroom Gravy

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  • 00:20Prep Time
  • 00:35Cook Time



  • 2 tablespoons extra virgin olive oil
  • 4 veal loin chops (2 inches thick)
  • Johnny’s Organic Seasoned Sea Salt
  • Johnny’s Organic Seasoned Pepper
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra virgin olive oil
  • 2 crushed garlic cloves
  • 1 small white onion, diced
  • 1 small bell pepper; tiny dice
  • 1/2 cup Johnny’s Roasted Garlic and Herb Wing Sauce & Marinade
  • 3 cups white mushrooms; stems removed and slices thin
  • 2 teaspoons fresh lemon zest
  • 1 teaspoon fresh lemon juice
  • 1 scallion (green onion) sliced into rings


  1. Heal 2 tablespoons olive oil in a large skillet.
  2. Sprinkle Johnny’s salt and pepper over both sides of chops.
  3. Sear to brown chops on both sides.
  4. Transfer chops to a plate; set aside.
  5. Return skillet to heat and add butter and remaining 2 tablespoons olive oil.
  6. Stir in garlic, onion and bell pepper; sauté for 3-4 minutes until fragrant.
  7. Add Johnny’s Roasted Garlic and Herb sauce along with the mushrooms.
  8. Cook on medium-low (stirring occasionally) for 10-12 minutes until mushrooms are cooked down and a gravy has formed.
  9. Stir in lemon zest and juice and transfer to a bowl.
  10. Return veal chops to skillet and cover with the mushroom gravy.
  11. Cook for an additional 15-20 minutes until chops are cooked through.
  12. Scatter with scallions before serving.