Harvested from late October to mid-December, our D'Allesandro Sliced Black Winter Truffles have an elegant, earthy, slightly floral flavor. but what makes them truly unique is their slight undertones of garlic, musk and nuttiness. Only a small amount is needed to completely transform a dish, such as these succulent veal chops, into a decadent, gourmet creation.

Prep time: 15 min

Cook time: 15 min

Total time: 30 min

Pan-Seared Veal Chops with Truffle Wine Sauce
Copyright Recipe © 2015 Woodland Foods


  • 2 Tablespoons Olive Oil, divided

  • 2 Veal Chops, 6-8 ounces each

  • 1 Teaspoon Kosher Sea Salt Flakes

  • 1/2 Teaspoon Ground Black Pepper

  • 6 Tablespoons Butter, divided

  • 1 Shallot, sliced thin

  • 1 Garlic Clove, minced

  • 2 Sliced Black Winter Truffle, cut in quarters

  • 6 Fluid Ounces Red Wine


  1. Heat 1 tablespoon olive oil over medium-high heat in skillet just large enough to hold 2 veal chops.

  2. Season chops with salt and pepper on both sides, and add to hot pan. Place 1 tablespoon butter in pan and allow meat to cook for 6 minutes before moving to develop crust. Turn chops over and add 1 additional tablespoon butter. Cook for 5 minutes and transfer meat to plate.

  3. Wipe skillet out with paper towel, and add remaining tablespoon olive oil, shallots and garlic. Cook for 1 minute, then add truffle slices.

  4. Cook for 30 seconds, and add wine. Place veal back into pan and reduce wine down to one quarter of its volume. Turn chops over and add remaining butter, stirring or swirling pan to incorporate.

  5. Serve veal immediately and pour sauce over each, dividing truffle slices evenly.