Roasted Veal Chops With Mushroom Sauce

Roasted Veal Chops With Mushroom Sauce

The veal chops should be about 1 1/2 inches thick. Don't crowd them in the pan for roasting. Use a roasting pan if your skillet is not large enough. The sauce is outstanding but for the best flavor use real stock, either homemade or purchased, instead of bullion cubes or stock powder. Look for low-sodium at the supermarket or the butcher which when reduced, do not have the salty flavor. The natural gelatin in real stock helps the sauce to thicken. Frenched veal chops have the bone cleaned for an elegant presentation.

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Ingredients:

4 Frenched veal chops, 12 ounces each

Salt and freshly ground black pepper

1 Tablespoon chopped fresh rosemary

2 Tablespoons olive oil

12 ounces oyster (aka king) mushrooms, quartered

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, cut in pieces

2 Tablespoons chopped chervil

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Preheat oven to 450F degrees. Sprinkle veal chops with salt and pepper and 2 teaspoons chopped rosemary.

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Heat oil in a large skillet over medium-high heat. Working in batches if necessary, add veal chops and sear on each side and around the fat edge for about 2 minutes per side until golden. Remove veal from pan and reserve veal and skillet separately.

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Turn heat to medium and add mushrooms to skillet, adding a little more oil if needed. Saute until mushrooms are softened, about 3 minutes.

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Sprinkle mushrooms with remaining 1 teaspoon rosemary and place veal chops on top. Place in oven and roast for 12 to 14 minutes, turning once, or until chops are oink 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 balsamic vinegar. Bring to a boil scraping up any brown bits from the bottom of skillet. Add stock 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 sauce and mushrooms.

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Drizzle any remaining sauce around the side. Serves 4