Pan-Seared Veal Chop with Creamy Mushroom Sauce and Fluffy White Rice

1.Prepare the Rice: Rinse the white rice under cold water until the water runs clear. Combine the rice, water, and 1 tsp salt in a medium saucepan. Bring to a boil, then immediately reduce heat to low, cover tightly, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and keep warm.

2.Prepare the Veal: Pat the veal chops completely dry using paper towels. Season both sides generously with kosher salt and freshly ground black pepper.

3.Sear the Veal: Heat the olive oil and 1 tbsp butter in a large, heavy-bottomed skillet over medium-high heat until the butter foams. Carefully place the veal chops in the pan (do not crowd; work in batches if necessary). Sear for 3 to 4 minutes per side until deeply golden brown and cooked to an internal temperature of 60°C (medium-rare). Remove the chops and tent loosely with foil to rest.

4.Sauté the Mushrooms: Reduce the heat to medium. Add 1 tbsp butter to the same skillet. Add the sliced mushrooms and sauté, stirring occasionally, until they have released their moisture and are deeply browned (about 5-7 minutes).

5.Build the Sauce Base: Add the minced shallot and garlic to the pan and cook for 1 minute until fragrant. Deglaze the pan by pouring in the white wine (or extra stock), scraping up all the flavorful browned bits (fond) from the bottom of the skillet. Reduce the liquid by half.

6.Simmer the Sauce: Pour in the beef or chicken stock and add the fresh thyme. Bring the mixture to a simmer and cook for about 5 minutes until the stock has reduced slightly. Stir in the heavy cream.

7.Thicken and Finish: Continue to simmer the sauce gently for 2 to 3 minutes until it coats the back of a spoon. Taste the sauce and adjust seasoning with salt and pepper as needed. Return the rested veal chops and any accumulated juices to the sauce and warm through for 1 minute.

8.Plate and Serve: Spoon a generous portion of the fluffy white rice onto each plate. Place a veal chop alongside the rice and spoon the creamy mushroom sauce liberally over the chop. Garnish with fresh chopped parsley before serving immediately.