Grilled veal chops with mushroom & red wine
- 6 veal chops, cut about 1 to 1 ½ inches thick
- peanut oil
- salt and pepper
- 2 tbsp. Fresh rosemary, finely chopped and crushed in a mortar
- 1 large red onion, peeled and thinly sliced
- 1 tsp. Freshly ground black pepper
- 1 cup peanut oil
- 2 tbsp. butter
- 1 tbsp. good olive oil
- 3 tbsp. fresh shallots, minced
- 3 cups fresh, assorted mushrooms, cleaned and thinly sliced (try crimini, shiitake and/or fresh morel mushrooms)
- 1 cup Merlot (or other dry red wine)
- 2 cups stock (veal or chicken)
- salt and pepper, to taste
- 1 tbsp. each: chopped fresh rosemary, parsley and chives
Marinate the chops: Stir together the marinade ingredients in a small bowl. Place three of the chops in a large reclosable plastic bag, add half the marinade, seal, and turn the bag in different directions until the chops are fully coated with the marinade. Try to evenly distribute the onions as well. Repeat with remaining three chops. Marinate at room temperature for 1 ½ to 2 hours.
Prepare sauce: Heat the butter and the olive oil in a large sauté pan over medium-high heat. Stir in the shallots and sauté until they begin to turn translucent. Add the mushrooms and a pinch of salt and sauté, stirring occasionally, until mushrooms are lightly browned and fully cooked. Add the wine to the pan and simmer until about half of it has reduced. Add the stock to the pan and simmer until sauce has reduced by about half again, or until slightly thickened; remove pan from heat. Season with salt and pepper, to taste, and set aside until chops are grilled.
Grill chops: Remove chops from bags and pat them with paper towels to remove excess oil. Sprinkle them generously with salt and pepper, then place them on a preheated grill (charcoal or gas). Grill chops 6 to 7 minutes on the first side or until nicely marked. Turn chops over and continue grilling until desired doneness is reached (approximately 3 or 4 more minutes). Remove chops to a platter, cover lightly with foil. Bring sauce to a boil, add the herbs and remove from heat. Place a chop onto each of six serving plates, ladle a large spoonful of mushroom sauce over the top of each and serve immediately. Makes 6 servings.