Saturday, October 8, 2011

October 3: Veal Chops and Balsamic-Thyme Roasted Tomatoes and Mushrooms

4 portobello mushroom caps
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
   Crusty bread

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.

Put them in the oven and roast for 12 minutes, or until cooked through. Once roasted, remove from the oven, thinly slice the mushrooms, and cut the plum tomatoes in half again. Reserve any pan juices.

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.

Before flipping the chops, reduce the heat to medium. Flip, and cook them on the second side for 8 to 10 minutes, or until the desired doneness. Remove the chops from the pan and let them rest, tented with aluminum foil, for about 5 minutes.

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.

Serve the chops with the balsamic-thyme roasted tomatoes and mushrooms, and with some crusty bread.


I used pork chops because I couldn't find veal. It was pretty good.

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