Pan Roasted Veal Chops with Bourbon Mushroom Sauce
Servings: 2people
Ingredients
2bone-in veal chops
1clovegarlic
1tbsrosemary
2tbsolive oil
salt and pepperto taste
2cupsmushroomsany you like
4-5dried morel mushroomsoptional
½cupchicken stock or water
¼cupbourbon
¼cupcream
Instructions
Preheat oven to 375 degrees
Finely chop the garlic and rosemary then mix it together with 1 tbs olive oil and salt and pepper to taste. Rub all over the veal chops and then set them aside for fifteen minutes or so.
Pour boiling water over the dried mushrooms (if using). Slice the mushrooms. If you are using the dried mushrooms chop these and add them to the mushrooms, reserving the water.
Heat 1 tbs oil over medium heat and when it is hot add the chops to the pan. Cook for 3 minutes (or until well browned) then repeat on the other side.
Remove the chops from the pan, place them on a baking tray and roast in oven for 10 minutes (for medium rare).
Add the mushrooms to your sauté pan and cook over medium high heat until the mushrooms are cooked and have given up their water. Deglaze the pan with the bourbon, add the stock and reduce to about half. Finish the sauce by adding the cream and boiling briefly. Add salt and pepper to taste.
Remove chops from the oven and test for doneness. Let rest for two minutes. Serve with the mushrooms and sauce.