- 4 double-cut veal loin chops (12 to 14 ounces each)
- 4 teaspoons Creole Seasoning
- 1/4 cup vegetable oil
- 1/4 cup bleached all-purpose flour
- 2 medium-size yellow onions, thinly sliced (about 6 cups)
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne
- 1/2 pound assorted exotic mushrooms, such as shiitakes, chanterelles, and oysters, wiped clean and chopped (about 3 cups)
- 2 1/2 ounces tasso, chopped (about 1/2 cup)
- 1 tablespoon chopped garlic
- 2 1/2 cups Chicken Stock 
- 1 tablespoon chopped fresh parsley leaves
- 3 tablespoons chopped green onions (scallions), green parts only
- 1/8 teaspoon freshly ground black pepper
- Season the chops with the Creole seasoning, rubbing it in evenly.
- Heat the oil in a large sautÈ pan over medium heat. Sear the chops until golden brown but not charred, 5 to 6 minutes, and turn over. Sear for 3 minutes on the second side for rare, or 5 minutes for medium-rare. Remove from the heat and transfer the chops to a heated platter.
- Add the flour to the skillet and whisk until the mixture is smooth. Return to the heat. Cook, stirring constantly until the mixture is the color of chocolate, about 3 minutes. Add the onions, salt, and cayenne and cook for 2 minutes, stirring occasionally. Add the mushrooms, tasso, and garlic and cook, stirring, for 2 minutes. Add the stock, bring the mixture to a gentle boil, and simmer for about 2 minutes. Return the chops to the pan and simmer for 5 minutes, basting often. Remove from the heat and stir in the parsley, green onions, and black pepper.
- Serve the chops warm with the pan gravy.