Recipe: Spicy Veal Chops with Mushrooms and Cream


  • 4 (5 oz) bone-in veal chops
  • Ohana Spice Tradition
  • 3 tablespoons unsalted butter; divided
  • 2 tablespoon olive oil; divided
  • 1 small habanero chili; seeded and minced
  • 1 Maui onion; halved and sliced
  • 1 container button mushrooms; stemmed and sliced
  • 1/2 cup dry white wine
  • 1/4 cup thick cream
  • 1 teaspoon fresh lemon zest
  • Rice, noodles or a bed of greens for serving


Sprinkle chops with Ohana Tradition. In a large skillet, melt 1 tablespoons butter and 1 tablespoons oil. Fry chops on both sides for 4-5 minutes per side (depending upon
how you like your veal cooked). Remove from skillet (keeping chops warm) and add remaining butter and oil to skillet. When hot, stir in habanero, onion and mushrooms. Lower heat and saute, stirring occasionally, for 5 minutes. Add wine cook 10 minutes more to reduce. Remove from heat and stir in cream and lemon zest. Serve chops smothered in mushroom sauce and serve with rice, noodles or greens.

4 servings

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