Recipes

Merry Edwards Wines

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
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.
 
Veal Chop with Oyster Mushrooms and Provencal Tomato

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.