Monday, May 16, 2011

Pan Fried Veal Chops with Mushrooms and Porcini Balsamic Sage Sauce

I do like a good veal rib chop.  I go for the rib chop instead of the loin chop because of the little marbling you get and because I think it has better flavor and is more tender.  This is right in my wheelhouse.  Seared meat and a good sauce, now we're talkin'.   


For the sauce:
1/2 pound crimini mushrooms, thickly sliced
2 garlic cloves, minced
2 tsp chopped fresh sage leaves, plus several whole leaves for garnish
3/4 cup porcini mushroom stock (made from bouillon cube)
2 tbsp good balsamic vinegar
1/8 cup heavy cream
In a medium skillet, heat 2 tbsp of vegetable oil.  Fry the sage leaves until crispy, drain on paper towels.  Salt and pepper the veal chops and fry over medium heat in same skillet.  
The essence of the sage leaves in the oil add to the flavor of veal and sauce.  Fry each side until deep brown, and to your desired temperature.  I did mine for about 7 minutes per side.  
Remove chops to a warmed plate.  In the same pan, saute the mushrooms and garlic until mushrooms are softened.  Add in chopped sage and stir to combine. Deglaze pan with the porcini stock and let simmer for a couple of minutes.  
Add balsamic vinegar, any juices that have accumulated from the veal chops and then the cream.  Boil to reduce by 1/2.  Adjust salt and pepper to taste.  
This is really good...really.  

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