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Veal Chops with Sorrel & Mushrooms

Veal Chops with Sorrel and Mushrooms

Veal chops taste even better when drizzled with a rich, buttery sauce.  Ours gets a hint of citrus from fresh sorrel leaves and a touch of savory complexity from seasonal mushrooms, making these veal chops the perfect romantic dinner for two.

Ingredients

  • 3 tablespoons butter
  • 1 large shallot (1/3 cup), chopped
  • 1/4 cup dry white wine
  • 1/4 teaspoon black pepper
  • 1 clove garlic, minced
  • 2 tablespoons olive oil
  • 4 ounces mushrooms, sliced
  • 2 half-pound veal chops
  • 1/4 cup fresh Italian parsley, chopped
  • 1/2 cup sorrel, julienned

Instructions

  1. In small saucepan melt 1 1/2 tablespoons butter over med high heat.
  2. Add shallot and sauté for 5 minutes.
  3. Pour in wine, pepper & garlic, stir well and simmer for 10 minutes.
  4. Meanwhile, in small skillet, sauté mushrooms in scant 1 tablespoon olive oil over low heat for 10 minutes.
  5. Brush 1 tablespoon olive oil over veal shops, season w salt & pepper.
  6. Grill over high heat or broil for 4 minutes each side.
  7. Just before serving, swirl in remaining 1 1/2 tablespoons butter to shallot sauce. Add mushrooms & parsley. Blend well.
  8. Divide the sauce and sorrel between the two chops and serve immediately.

Time: 30 minutes

Servings: 2

Quick Notes

Recipe Source: Pamela Clark, Raleigh, NC; www.thethymesavor.com

Recipesgluten freemain coursesmediumparsleysorrel
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