Veal Chops With Creamed Leeks

• 4 (6-ounce) lean veal loin chops (3/4 inch thick)
• 2 tablespoons margarine
• 1 1/2 cups sliced leeks
• 3 ounces fresh shiitake mushrooms, sliced
• 1 tablespoon margarine, melted
• 3/4 cup Chablis or other dry white wine
• 3/4 cup whipping cream
• 1 tablespoon prepared horseradish
• 1 1/2 teaspoons green peppercorns, crushed
• 1 tablespoon chopped fresh parsley

1. Trim fat from veal chops. Place 2 tablespoons margarine in a large nonstick skillet. Place over medium-high heat until margarine melts. Add chops, and cook 3 to 4 minutes on each side or until browned. Transfer veal to a serving platter, and keep warm. Reserve drippings in skillet.
2. Saute leeks and mushrooms in 1 tablespoon margarine in skillet over medium-high heat until tender. Stir in wine, whipping cream, horseradish, and crushed peppercorns. Cook, uncovered, over medium-low heat, stirring frequently, 8 to 10 minutes or until slightly thickened. Spoon sauce evenly over veal, and sprinkle with parsley.

lean veal loin chops, margarine, leeks, shiitake mushrooms, margarine, chablis, whipping cream, horseradish, green peppercorns, parsley

Taken from www.myrecipes.com/recipe/veal-chops-with-creamed-leeks (may not work)