• 2 Tbs olive oil
• 2 Tbs chopped shallots
• 1/2 cup red wine
Veal Chops & Mushroom Sauce:
• 2 veal chops
• 1 Tbs of olive oil
• 1 shallot, chopped
• 6 oz of Crimini or Shitake mushrooms, sliced
• 2 tsp of green or black peppercorns, chopped
• 2 Tbs of balsamic vinegar
• 1/2 cup of of red wine
• 1/2 cup of beef broth
• 3 or 4 fresh thyme sprigs
• 1 heaping tsp of Dijon mustard
• 1 Tbs of butter
• 1/2 tsp of salt
• 1 tsp of cornstarch mixed with 1 tsp of water
Place the veal chops in a large plastic bag and pour in the marinade ingredients, seal the bag and massage the meat. Put the bag in a container in case it springs a leak! Refrigerate for 4 hours or overnight. Remove from the marinade and pat dry.To make the mushroom sauce, heat the oil in a heavy skillet, add the shallots and mushrooms and saute for 3-4 minutes.Add the peppercorns, vinegar, red wine, beef broth and thyme sprigs. Bring to a boil, then simmer and reduce by half, about 15 – 20 minutes.
Stir in the mustard, butter, salt and cornstarch mixture to thicken slightly. Taste, add more salt if needed. Time to grill the veal chops, either stovetop in a heavy skillet or an outside grill. Rub the chops with a little oil and over high heat, grill the chops for 8 minutes on the first side, then turn and grill 7 – 8 more minutes.
To serve, plate the veal chops and top with the heavenly sauce! A delicious masterpiece!