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Cajun Veal Chop Smothered In Wild Mushroom Barbeque Demi-Glaze



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3/4 cup garlic, chopped
3/4 cup unsalted butter
6 cups reduced veal stock
3 cups beer, preferably New Orleans Dixie Beer
3 cups Worcestershire sauce
3/4 cup fresh lemon juice
1/4 cup finely chopped fresh rosemary
1 tbsp. ground three-pepper blend (white, red and black)
12 chops veal loin chops, 1 inch thick, 10 - 12 oz. each, trimmed well (IMPS/NAMP 1332), about 7-1/2 to 9 lb.
1/2 cup olive oil
salt and black pepper, as needed
2 lb. assorted wild mushrooms, such as cremini, oyster, shiitake, sliced if large
12 cups garlic mashed potatoes


  1. 1
    For Sauce: Sauté garlic in butter in sauté pan until garlic just starts to brown. Add remaining sauce ingredients such as stock, beer, sauce, juice, rosemary and pepper blend. Bring to a boil; set aside.
  2. 2
    Rub 1 veal chop with 2 tsp oil; sprinkle with salt and pepper. Sear in white-hot cast iron skillet, about 1 minute per side. Remove from skillet.
  3. 3
    Place seared chop in medium skillet with about 1 cup sauce. Cover tightly and simmer 5 to 7 minutes or until veal is tender. Remove chop; keep warm.
  4. 4
    Add about 2-1/2 ounces mushrooms to sauce. Cook until sauce is reduced and beginning to thicken. Return chop to sauce to glaze.
  5. 5
    Plate chop, mushrooms and sauce with 1 cup potatoes.


Palace Grill, Santa Barbara, CA, Executive Chef Manny Serpa

Worcestershire sauce brands vary greatly and can change the character of the dish. Chef Serpa prefers a mild Worcestershire, such as Black Nugget, for this dish. Experiment with other brands, if you wish.

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preparation methods
cuisines North & South American
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