Veal Chops with Sorrel and Mushrooms
Veal chops taste even better when drizzled with a rich, buttery sauce. Â 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
- In small saucepan melt 1 1/2 tablespoons butter over med high heat.
- Add shallot and sauté for 5 minutes.
- Pour in wine, pepper & garlic, stir well and simmer for 10 minutes.
- Meanwhile, in small skillet, sauté mushrooms in scant 1 tablespoon olive oil over low heat for 10 minutes.
- Brush 1 tablespoon olive oil over veal shops, season w salt & pepper.
- Grill over high heat or broil for 4 minutes each side.
- Just before serving, swirl in remaining 1 1/2 tablespoons butter to shallot sauce. Add mushrooms & parsley. Blend well.
- 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
