Serving Size: 4
A delicious way to prepare veal chops with the addition of Chanterelle mushrooms or any foraged mushroom!
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 2 t Meyer Lemon zest
- 1 t Fresh chopped thyme, divided
- Pinch of salt
- 4 – 14-ounce veal rib chops, each about 2 inches thick
- 4 T olive oil, divided
- 1 Fresh rosemary sprig
- 12 oz. Chanterelle mushrooms (or other foraged mushroom), cleaned and cut uniformly
- 2 garlic cloves, flattened
- 3 T dry white wine
- 1 C chicken broth
- With a fork mash together butter, lemon zest, 1/4 teaspoon thyme, and pinch of salt in small bowl to blend. Wrap lemon thyme butter in plastic wrap, forming 1 1/2-inch-diameter log. Chill at least 2 hours (can be made 1 week ahead. Keep refrigerated.)
- Arrange chops in single layer in large baking dish. Drizzle with 2 tablespoons olive oil. Sprinkle with salt and pepper. Rub oil and thyme into chops. (Can be prepared 1 day ahead. Cover with plastic wrap and chill. Let stand at room temperature 1 hour before cooking.)
- Heat 2 tablespoons olive oil in heavy large skillet. Add chops; cook until browned – about 3 minutes per side. Place in a 400° oven for about 10 minutes and insert meat thermometer horizontally into center.
- Once meat thermometer reads 130°F, transfer chops to plate and cover with foil as you make sauce.
- Pour off drippings from pan and heat skillet to medium-high.
- Add olive oil and garlic and cook for 1 minute. Add mushrooms and cook an additional 2-3 minutes.
- Add wine to skillet and cook until reduced to about 2 teaspoons, scraping up browned bits, about 30 seconds.
- Add chicken broth and rosemary sprig; cook until reduced to a glazy sauce, about 1-2 minutes. Remove rosemary sprig and drizzle sauce over chops.
- Cut lemon thyme butter into 4 slices. Place 1 slice atop each chop and serve.