Veal Chops Paprikash

Ingredients

For the Paprika Rub

• 2 teaspoons salt
• 1 teaspoon fresh ground pepper
• 1 tablespoon sweet paprika
• 1 1/2 teaspoons hot paprika

For Rest of Dish

• 4 loin veal chops, at least 1 1/2 inches thick, trimmed of excess fat (can also use rib veal chops)
• 2 tablespoons olive oil
• 3 shallots, chopped
• 3 ounces white mushrooms, brushed clean, chopped
• 1 teaspoon sweet paprika, plus more for garnish
• 1 cup dry white wine
• 1/2 cup sour cream
• salt, to taste
• fresh ground pepper, to taste

Directions

1. 1

   To make the rub, in a small bowl, mix together the salt, pepper, and the two paprikas. Slash the edges of the chops in 1 or 2 places to prevent curling. Sprinkle the chops all over with the rub. Let stand at room temperature for at least 15 minutes or up to 1 hour, or cover and refrigerate overnight. Bring to room temperature if necessary before cooking.

2. 2

   In a large, heavy frying pan, over medium-high heat, heat the olive oil. Add the chops and brown for about 2 minutes on each side. Reduce the heat to medium and cover the pan. Cook until an instant-read thermometer inserted away from the bone registers 145 degrees F (63 C) and the meat is lightly pink when cut into near the bone, 4-5 minutes longer. Transfer the chops to a serving platter and tent loosely with aluminum foil while you make the sauce.

3. 3

   Pour off all but 1 Tb of the drippings from the pan. Add the shallots, mushrooms, and 1 tsp sweet paprika. Saute over medium-high heat until the shallots are translucent, 3-4 minutes. Add the wine and deglaze the pan, scraping up any browned bits from the bottom. Cook for 1 minute longer, stirring often. Remove the pan from heat and stir in the sour cream. Season to taste with salt and pepper.

4. 4

   Transfer the chops to individual pates, spoon the sauce on top, sprinkle with sweet paprika, and serve.