Veal Chops with Asparagus and Morels

Elegant veal rib chops served with tender asparagus spears and earthy morel mushrooms in a flavorful pan sauce with fresh herbs. This sophisticated dish combines the delicate flavor of veal with seasonal vegetables and aromatics.

4 servings

50 min

Published October 4, 2025

Ingredients

•16 spears thick asparagus spears, trimmed, cut on diagonal into 2-inch lengths
•5 tablespoons peanut oil, divided
•12 ounces fresh morel mushrooms, rinsed, halved lengthwise if large
•4 pieces veal rib chops
•2 tablespoons all purpose flour
•4 whole shallots
•12 leaves fresh sage leaves
•6 sprigs fresh thyme sprigs
•2 leaves bay leaves
•4 cloves garlic cloves, minced
•1 cup low-salt chicken broth
•2 tablespoons chopped fresh chives

Cooking Instructions

1.
Cook asparagus in large saucepan of boiling salted water until crisp-tender, about 2 minutes. Drain. Transfer asparagus to bowl of ice water. Drain well. DO AHEAD: Can be made 1 day ahead. Wrap asparagus in paper towels; place in resealable plastic bag and chill.
5 min
2.
Preheat oven to 425°F. Heat 2 tablespoons peanut oil in heavy large ovenproof skillet or wide pot with lid over medium-high heat. Add morels and saut° until tender and browned, about 8 minutes. Season to taste with salt and pepper. Transfer morels to bowl (do not clean skillet).
10 min
3.
Heat 1 tablespoon peanut oil in same skillet over high heat. Sprinkle veal chops with flour, salt, and pepper. Add veal chops to skillet; cook until browned, about 2 minutes per side. Transfer to plate. Add remaining 1 tablespoon peanut oil to same skillet; add shallot halves, 6 whole sage leaves, thyme sprigs, and bay leaves to skillet and saut until shallots are softened, about 6 minutes. Return veal chops to skillet; cover and roast in oven until tender, about 12 minutes. Transfer chops and shallot mixture to plate. Add remaining peanut oil to skillet; add 1/3 cup minced shallots, sliced sage leaves, and garlic and sauté 3 minutes. Add asparagus, morels, and broth; simmer until asparagus is tender, about 5 minutes. Return veal chops to skillet, cover, and cook just until heated through and liquid is slightly reduced, about 3 minutes. Transfer veal chops, morel-asparagus mixture, and pan juices to plates. Sprinkle with chopped chives and serve.
35 min
4.
A lighter-style Pinot Noir would be great with the veal chops. We like the earthy, dark berry flavors of the Domaine Jean Grivot 2004 "Les Charmois" Nuits-St.-Georges ($47).

Ingredients

•16 spears thick asparagus spears, trimmed, cut on diagonal into 2-inch lengths

•5 tablespoons peanut oil, divided

•12 ounces fresh morel mushrooms, rinsed, halved lengthwise if large

•4 pieces veal rib chops

•2 tablespoons all purpose flour

•4 whole shallots

•12 leaves fresh sage leaves

•6 sprigs fresh thyme sprigs

•2 leaves bay leaves

•4 cloves garlic cloves, minced

•1 cup low-salt chicken broth

•2 tablespoons chopped fresh chives

Cooking Instructions

Cook asparagus in large saucepan of boiling salted water until crisp-tender, about 2 minutes. Drain. Transfer asparagus to bowl of ice water. Drain well. DO AHEAD: Can be made 1 day ahead. Wrap asparagus in paper towels; place in resealable plastic bag and chill.

5 min

Preheat oven to 425°F. Heat 2 tablespoons peanut oil in heavy large ovenproof skillet or wide pot with lid over medium-high heat. Add morels and saut° until tender and browned, about 8 minutes. Season to taste with salt and pepper. Transfer morels to bowl (do not clean skillet).

10 min

Heat 1 tablespoon peanut oil in same skillet over high heat. Sprinkle veal chops with flour, salt, and pepper. Add veal chops to skillet; cook until browned, about 2 minutes per side. Transfer to plate. Add remaining 1 tablespoon peanut oil to same skillet; add shallot halves, 6 whole sage leaves, thyme sprigs, and bay leaves to skillet and saut until shallots are softened, about 6 minutes. Return veal chops to skillet; cover and roast in oven until tender, about 12 minutes. Transfer chops and shallot mixture to plate. Add remaining peanut oil to skillet; add 1/3 cup minced shallots, sliced sage leaves, and garlic and sauté 3 minutes. Add asparagus, morels, and broth; simmer until asparagus is tender, about 5 minutes. Return veal chops to skillet, cover, and cook just until heated through and liquid is slightly reduced, about 3 minutes. Transfer veal chops, morel-asparagus mixture, and pan juices to plates. Sprinkle with chopped chives and serve.

35 min

A lighter-style Pinot Noir would be great with the veal chops. We like the earthy, dark berry flavors of the Domaine Jean Grivot 2004 "Les Charmois" Nuits-St.-Georges ($47).