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veal chops sliced on cutting board
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5 from 13 votes

Sous Vide Veal Chops with Mushroom Sauce

If you're looking for a veal chop recipe that is guaranteed to be tender and boosted with a delicious sauce, check out these no-fail sous vide veal chops with mushroom sauce. Easy and impressive.
Prep Time10 mins
Cook Time3 hrs 30 mins
Total Time3 hrs 40 mins
Course: Main Course
Cuisine: American
Servings (change as needed): 3 (or 4 smaller portions)
Author: Cheryl

Ingredients

  • 2 bone-in rib or loin veal chops, about 2.2 lbs/1kg 1-1 1/2 inches thick
  • salt, pepper, garlic powder, fresh rosemary sprigs (or 1/2 tsp dried rosemary or thyme)
  • 1 teaspoon vegetable oil (for pan sear in last step)

Mushroom Sauce

  • 2 teaspoon neutral olive oil or vegetable oil
  • 2 green onions, finely chopped
  • 1 teaspoon minced garlic (1 clove)
  • 1 cup chopped mushrooms (4 oz/50g) any kind
  • 1/2 teaspoon dried thyme or 1 tsp chopped fresh rosemary
  • 1/4 cup (60ml) sherry or fortified wine (white or red wine ok instead)
  • 2 tablespoon flour
  • 1 1/2 cup (355ml) broth - chicken, veal or beef (or combination)
  • 1/2 tablespoon balsamic vinegar (optional)
  • 1 tablespoon cold butter (optional)
  • salt and pepper to taste (depends on saltiness of broth)

Instructions

  • HEAT SOUS VIDE WATER BATH to:
    ° 134F/56.6C for medium rare to medium (this is what I use).
    ° 136-140F/57.8-60F for medium to slight more done.
  • PREPARE BONE-IN VEAL CHOPS: Season veal chops generously on both sides with salt, pepper and garlic powder. Place in large zipper lock bag (or in two medium ones) along with a sprig of fresh rosemary. If bones are sharp, double bag the chops to prevent any tears/leaks. If using a vacuum seal, seal the bag. Note 1 for displacement method with ziploc bag.
  • COOK SOUS VIDE: Submerge bagged veal chops in water bath and cook for 3.5-4 hours (I cook thicker chops of 1.5 inches/3.8cm for 4 hours).
  • MAKE MUSHROOM SAUCE: (this can be made ahead while chops are cooking sous vide). Heat oil in a medium-sized pan to medium-high. Add green onions, garlic, thyme and mushrooms and saute for 4-5 minutes until liquid from mushrooms has evaporated. Add sherry and let it almost evaporate. Stir in flour and cook for 2 minutes. Then stir in broth (and balsamic if using). Cook for 2-3 minutes until sauce is thickened. If too thick, add more broth or water. Taste and adjust seasonings (more salt, chopped rosemary, thyme, pepper, etc). Remove from heat and stir in cold butter if using (for added richness). Spoon sauce over chops.
  • FINISH VEAL CHOPS: Remove chops from water bath. Pat dry with paper towel. Sprinkle chops with salt and pepper. Sear chops on grill or in skillet.
    To pan sear: Heat a skillet to high (8-9/10). Add a tsp of vegetable or grapeseed oil. Sear chops for 1 minute per side and edges until browned.
    To grill: Heat grill to high (~500-550F). Spray chops with oil and season with salt and pepper. Grill chops for 1 minute per side and on edges to create grill marks.
    Serve with mushroom sauce spooned over chops or on the side.

Notes

  1. Seal bag with displacement method: Place unzipped bag of pork chops into water until top of bag is just above water line. Air will be pushed out. Then zip up bag. Let bag go - it should sink below water line. If bag doesn't sink, clip to side of container or add a metal spoon in bag. 
  2. Variations for mushroom sauce
    • Type of mushrooms to use: any kind will do - button, shitake, cremini, portobello, porcini or a combination
    • If you don't like or have mushrooms, try chopped onions and peppers with fresh or dried herbs like thyme, chives or rosemary.
    • Instead of sherry, feel free to use white or red wine.
    • For the broth, use beef or chicken broth (I like to use a combination of the two). If you have veal stock, even better!
  3. Make Ahead
    • A day or two ahead. Complete the sous vide process, put the chops with the bag in the fridge. When you're ready to use them, place the bag in the sous vide water bath at 120F/49C for an hour. Then continue with the recipe.
    • The mushroom sauce can be made several days ahead as well.
 
 
Nutrition values are estimates for generous portions and do not include optional balsamic and butter in the mushroom sauce. In most cases, you can reduce the values by serving one larger chop for two people. 
Calories: 598kcal | Carbohydrates: 12g | Protein: 60g | Fat: 32g | Saturated Fat: 15g | Cholesterol: 239mg | Sodium: 1279mg | Potassium: 1195mg | Fiber: 2g | Sugar: 3g | Vitamin A: 336IU | Vitamin C: 2mg | Calcium: 63mg | Iron: 3mg