5 plum tomatoes, cut in half lengthwise
Salt and freshly ground black pepper
3 tablespoons balsamic vinegar
4 tablespoons extra-virgin olive oil
1 tablespoon fresh thyme leaves, chopped
4 1- to 1 1/2-inch-thick bone-in rib veal chops
1 large shallot, chopped
1/2 cup chicken stock or broth
2 tablespoons cold unsalted butter
1/4 cup fresh flat-leaf parsley leaves, chopped
Preheat the oven to 450 degrees F.
Place the portobello mushrooms and plum tomatoes on a rimmed cookie sheet. Season with salt, pepper, balsamic vinegar, 2 tablespoons of the EVOO, and the thyme; toss in the seasonings to coat thoroughly. Arrange the mushrooms gill side up and the tomatoes flesh side up.
While the mushrooms and tomatoes are roasting, start the veal chops. Heat a large skillet over medium-high heat with the remaining 2 tablespoons of EVOO. Liberally season the veal chops with salt and pepper. Once the skillet is screaming hot and you see the first wafts of smoke rising, add the chops to the hot skillet and cook on the first side for 5 minutes. Resist the temptation to move the chops around in the pan; you want a nice brown crust on them and messing with them won't help you get there.
While the veal chops are resting, return the skillet to medium-high heat, add the shallots, and cook for 1 minute. Add the wine and the chicken stock. Bring up to a simmer and reduce by half, about 2 to 3 minutes. Turn the heat off and add the butter, stirring with a spoon until the butter has completely melted. Add the parsley and the roasted sliced mushrooms and roasted chopped tomatoes along with any pan juices, and stir to combine.
I used pork chops because I couldn't find veal. It was pretty good.