Roasted Veal Chops With King Mushroom Sauce

Roasted Veal Chops With King Mushroom Sauce

I have found a website located in Ontario Canada which features recipes which I have found to be absolutely delicious and maybe with a gourmet twist, yet easy to prepare. My only comment is one needs to know a great butcher not the typical supermarket meat counter. I am sharing the recipe that sounds absolutely like my next meal when I entertain.

Ingredients:

4 frenched veal rib chops (12 ounces each)

Salt and freshly ground pepper

1 Tablespoon chopped fresh rosemary

2 Tablespoons olive oil

12 ounces king mushrooms quartered

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Sauce

1/4 cup red wine

1/4 cup balsamic vinegar

1 cup beef or chicken stock

1 Tablespoon tomato paste

2 Tablespoons unsalted butter

2 Tablespoons chopped chervil

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Directions:

Preheat oven to 450F. Sprinkle chops with salt and pepper.

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Heat oil in large skillet over medium-high heat. Working in batches if necessary, add veal chops to skillet and sear on each side about 2 minutes until golden. Remove veal from skillet and reserve skillet and veal separately.

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Turn heat to medium and add the mushrooms to skillet adding a little more oil if needed. Saute until mushrooms are softened, about 3 minutes. (King mushrooms can be trumpet, oyster, or porcine.)

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Sprinkle mushrooms with remaining 1 teaspoon rosemary and place veal chops on top. Place in oven until chops are pink in center. Remove chops and mushrooms, which should be nicely browned and tender.

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Place skillet on medium-high heat and add wine and basalmic vinegar. Bring to a boil scraping up bits on bottom of skillet. Add stock to skillet and tomato paste and boil until mixture becomes slightly syrupy, about 5 minutes. Remove from heat and beat in butter. Stir in mushrooms and chervil. Place veal on serving plate and top with mushrooms. Drizzle any remaining sauce around the sides. Serves 4