Grilled Veal Chops with Mushroom Wine Sauce
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These veal chops are especially good served over mushroom risotto. Saving time on the sauce allows you extra time to prepare risotto from scratch, or you can simply simmer up some of your favorite risotto mix.
INGREDIENTS
4 bone-in loin veal chops, about 1-inch thick
Salt and freshly ground black pepper
4 tablespoons butter, divided
1 pound sliced fresh mushrooms*
1 teaspoon minced fresh garlic
1/2 teaspoon fresh or dried thyme leaves
1 cup dry red wine
1 (1.25-ounce) package Hunter or brown sauce mixPreheat outdoor or range-top grill on high for 5 minutes. Season veal chops with salt and pepper and set aside.
Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Add the mushrooms and sauté until golden, about 7 minutes. Add the garlic and thyme and sauté 1 minute more. Stir the remaining 2 tablespoons of butter into the mushrooms until melted. Whisk the red wine and Hunter sauce mix together in a shallow bowl. Add to the mushroom mixture, stirring and simmering until sauce begins to thicken, about 3 minutes.
Grill the chops for 5 to 7 minutes per side, until desired doneness is reached. Place the chops on dinner plates and drizzle some of the mushroom wine sauce over the chops and around the plate.
Makes 4 servings
*NOTE - An exotic fresh mushroom mixture of shitake, oyster, enoki, white button, cremini and portobello mushrooms is fantastic. A combination of any of these mushrooms can be used in this recipe.