Veal Chops

I love Veal Chops. I will sometimes make them caprese style, but wanted something a little different. I sent my husband out for mushrooms and he came home with some beautiful Porcini mushrooms. I wanted to make these on the grill, but we were having some very funky weather in New York, severe lightening and thunder storms with heavy rain. I was not going to stand out in the rain with an umbrella!
These were very simply prepared, seasoned with salt, pepper and rosemary. They were seared in a very hot pan with an equal amount of olive oil and butter. 3 minutes on each side gave the chop a beautiful color! I finished them in a 375 degree preheated oven, until they reached an internal temperature of 150. I let them rest for a few minutes after taking them out of the oven (this helps the meat stay nice and juicy) and served them with a champagne, mushroom and onion sauce. (Could this be a demi glaze?) Delicious! Recipe for my sauce is below!

Thanks for stopping by today!
Buon Appetito!
xoxoxo
Lorraine

Sauce
4 Tablespoons of butter (unsalted)
2 Tablespoons of flour
veal stock, 1 cup or more
red wine, 1/2 cup
salt, 1 teaspoon
pepper, 1/2 teaspoon
rosemary, a fresh sprig, leaves removed from stem
1 medium onion sliced thin
1/2 cup porcini mushrooms
1 tsp orange zest* optional

Start your sauce by melting the butter and mixing in the flour until you have a little bit of a paste.
In a separate pan saute onions in a little bit of butter until they are golden.
 Add the veal stock to the butter and flour mixture and mix with a wire whisk.  Add the onions and now add the sliced porcini mushrooms.
Add the wine and season with salt, pepper and rosemary. At this time I added the orange zest. Let the sauce reduce, over a low flame.  If it is too thick add more stock. Taste the sauce and adjust the seasoning to your liking. You should not taste the alcohol from the wine, it should have cooked off.

If you have any questions, please feel free to contact me!