Main Dishes

Grilled Veal Chop

52
4 (10 oz. each) veal chops,
1 tablespoon butter,
2 tbsp. diced shallots,
1/2 cup sliced mushrooms (optional),
1 tbsp. cooking cream,
1/2 cup port wine,
1/2 cup demi-glace or au-jus base,
fresh thyme and rosemary,
fresh or dried oregano,
sea salt and freshly ground pepper.
Season the veal chops with sea salt just before grilling and grill them to the desired temperature. Meanwhile, heat the butter in a frying pan and sauté the shallots with the mushrooms (if using). Deglaze with the port wine and add the herbs, the au-jus and the cream. Reduce the sauce to half. Serve the veal chops with your selection of vegetables and potato and pour the port wine sauce over them. I served the veal chop for this photo with yellow beans, roasted baby eggplant, bok choy, purple and white sweet Parisienne potato and Brussels sprouts.
Nutritions

Calories
2371

Sodium
795mg
33% DV

Fat
144g
222% DV

Protein
221g
442% DV

Carbs
16g
5% DV

Fiber
13g
53% DV
foodmeanderings.com

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