Cajun Veal Chop Smothered in Wild Mushroom Barbeque Demi-Glaze



12 servings


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


  • 12 chops or 7-1/2 to 9 lb Veal Loin Chops, 1 inch thick, 10 to 12 ounces each, trimmed well (IMPS/NAMP 1332)

  • 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


  • 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)


Yield: About 13 cups.

  1. Sauté garlic in butter in sauté pan until garlic just starts to brown. Add remaining sauce ingredients. Bring to a boil; set aside.

  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. 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. 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. Plate chop, mushrooms and sauce with 1 cup potatoes.

Chef’s Tip* : 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.

Veal Cuts - IMPS / NAMP

Loin Chops - 1332, 1306, 1306A, 1306B, 1306C, 1306D, 1306E
Rib Chops - 306, 306A, 306B, 306C, 306D, 306E