If the three kings were to descend on your house, you’d want to have this dish at the ready. It stars mushrooms and vermouth, which pair spectacularly with the delicate veal.
Makes 6 servings.
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
61/2-inch thick-cut veal chops
4 tablespoons butter
2 cloves garlic, sliced thin
1/4 pound sliced white mushrooms
1/4 pound sliced Portobello mushrooms
2/3 cup dry Vermouth
Salt and pepper to taste
1/4 cup chopped fresh parsley, for garnish
1. In a shallow soup bowl, combine the flour, salt and pepper. Dip each chop into the bowl to dust both sides of the chops. Set chops aside.
2. In a large skillet, heat 2 tablespoons butter over medium-high heat. Cook the chops in the butter 2 or 3 at a time to brown both sides, about 3 minutes a side. When browned, put the chops in the slow cooker. Add more butter if necessary to complete browning.
3. When meat is in the slow cooker, add the garlic, mushrooms, and Vermouth to the skillet. Lower the heat and stir to loosen the browned bits and just start the cooking of the mushrooms, about 5 minutes. Pour the mushrooms and sauce over the chops in the slow cooker.
4. Cover and cook on Low for 4 to 6 hours or on High for about 2 hours, or until chops are cooked through and tender. Serve with the mushrooms and sauce, and garnish with the chopped parsley.