Recipes
Veal Chops with Sorrel & Mushrooms
Source: Pamela Clark, The Thyme Savor, Raleigh, NC
- Ingredients:
- 3 tbsp. butter
- 1 large shallot (⅓ c.), chopped
- ¼ c. dry white wine
- ¼ tsp. black pepper
- 1 clove garlic, minced
- 2 tbsp. olive oil
- 4 oz. mushrooms, sliced
- 2 veal chops (8 oz. each)
- ½ pkg PARSLEY, chopped
- 1 pkg. SORREL, julienned
Instructions:
Melt 1½ tbsp. butter in small saucepan over medium-high heat. Add shallot and sauté for 5 minutes. Pour in wine, pepper and garlic, stir well and simmer for 10 minutes.
Sauté mushrooms in small skillet with a scant 1 tbsp. olive oil over low heat for 10 minutes.
Brush 1 tbsp. olive oil over veal shops, season with salt and pepper.
Grill over high heat or broil for 4 minutes each side.
swirl in remaining 1½ tbsp. butter to shallot sauce just before serving.
Add mushrooms and PARSLEY. Blend well.
Divide the sauce and SORREL between the two chops and serve immediately.
Shenandoah Growers suggests:
A Sonoma Pinot Noir would marry these flavors.