Veal Chop with Oyster Mushrooms and Provencal Tomato — Listed Below these fields
Veal Chop with Oyster Mushrooms and Provencal Tomato
Pairs Well With
Veal Chops
Ingredients
1 teaspoon olive oil
2 7-ounce bone-in veal chops (may substitute pork chops)
½ cup chicken stock
1 tablespoon diced shallot
½ clove garlic, grated
¼ cup water
½ clove garlic, grated
¼ cup water
1 tablespoon heavy whipping cream or sour cream
1 tablespoon butter
1 tablespoon fresh chives, finely chopped
Preparation
Heat pan on medium heat and add teaspoon oil when pan is hot. Add veal chops and fry for about 5 minutes on each side. Add chicken stock, shallots, and garlic; cover for about 5 minutes. Once veal is done remove from pan; deglaze with water, cream and butter, cooking for several minutes. Add veal chop back to the pan, top with cooked mushrooms and cover for 2-3 minutes on low.
To serve, remove from heat and place veal chop on top of cooked pasta. Toss chives into the mushroom sauce, pour over the chops. Place Provencal Tomato off to the side of the pasta and chop, as garnish.
Mushroom Sauce
Ingredients
2 teaspoons olive oil
1 teaspoon vinegar ( I use apple cider but you can substitute with your choice )
6 ounces oyster mushrooms, stems trimmed and sliced in half if bigger than 1 inch
1 tablespoon diced shallot
¼ cup chicken stock
1 tablespoon butter
Pinch of sea salt
Preparation
Add oil to pan and heat to medium; add oyster mushrooms and shallots; sauté for 2-3 minutes or until they have a nice caramel brown color. Add vinegar and stir. Add chicken stock and butter. Cover and steam over medium heat for about 5 minutes. Remove from heat and set aside
Provencal Tomato
Ingredients
1 Roma tomato, cut in half lengthwise
½ teaspoon olive oil
½ teaspoon breadcrumbs
Sprinkle of Herbes de Provence
Dash of salt
Preparation
Drizzle olive oil over tomato, then sprinkle with breadcrumbs, herbs and salt. Broil for about 5 minutes, until topping is bubbly.
Spinach Pasta
Ingredients
½ pound spinach pasta, your choice of cut
Preparation
While preparing chops, bring 2 quarts water & a dash of salt to boil. Add pasta. Once water returns to boiling, cook for 3 minutes. Turn off heat, cover and allow to sit for seven minutes. Drain & rinse lightly.
Serves 2
Chef Michelle Rocca Milligan of Carlsbad, California, created this recipe and won a signed magnum of Meredith Estate for her entry in the Win a Magnum Contest. The richness of the dish is a delicious complement to our Pinot Noir.