- 4 veal loin chops (about 2 1/2 pounds)
- Salt and freshly ground pepper
- 1 teaspoon vegetable oil
- 1/2 cup dry Marsala wine
- 1/4 cup extra-virgin olive oil
- 4 garlic cloves, finely chopped
- 1 pound cremini mushrooms, caps and stems sliced
- 1/2 cup finely chopped cilantro
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.
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.
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.