![Pan-Fried Veal Chops with Mushrooms and Cilantro](https://cdn.statically.io/img/www.foodandwine.com/thmb/M0biVLpf--kAXY-eD1LDWZCQGaw=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/200111-r-xl-pan-fried-veal-chops-with-mushrooms-and-cilantro-e1756c0d3fc24b0b93d9ecc94c3d46ca.jpg)
Ingredients
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4 veal loin chops (about 2 1/2 pounds)
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Salt and freshly ground pepper
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1 teaspoon vegetable oil
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1/2 cup dry Marsala wine
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1/4 cup extra-virgin olive oil
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4 garlic cloves, finely chopped
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1 pound cremini mushrooms, caps and stems sliced
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1/2 cup finely chopped cilantro
Directions
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Season the veal with salt and pepper. In a skillet, heat the oil until smoking. Add the chops and cook over high heat, turning once, until browned, about 8 minutes. Reduce the heat to moderate and cook, turning once, until just cooked through, about 20 minutes for medium rare. Transfer to a platter; keep warm. Pour the Marsala into the skillet and cook for 1 minute, scraping up any browned bits. Remove from the heat.
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Meanwhile, in another skillet, heat the olive oil. Add the garlic and cook over moderate heat, stirring, until golden, about 2 minutes. Add the mushrooms, season with salt and pepper and cook, stirring, until almost all of the liquid has evaporated and the mushrooms are golden, about 15 minutes.
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Add the Marsala from the first skillet and simmer until nearly evaporated, about 5 minutes. Stir in the cilantro and any accumulated meat juices from the platter; season with salt and pepper. Spoon the mushroom sauce over the chops and serve.