Veal Chop with Exotic Mushrooms Recipe
Ingredients
| Salt | 1/4 Teaspoon, divided | |
| Pepper | 1/4 Teaspoon, divided | |
| Rosemary sprig | 1 | |
| 1 (8-ounce) bone-in rib or loin veal chop | ||
| Olive oil | 3 Teaspoon, divided | |
| Garlic | 1 Clove (5gm), minced | |
| Sliced mushrooms package | 1 , mixed | |
| Unsalted butter | 1 Teaspoon | |
| Lemon | 1 | |
Directions
1. Set an oven rack 4 to 6 inches from the broiler element. Heat broiler.
2. Combine 1/8 teaspoon each salt and pepper and 1 teaspoon of the rosemary in a small bowl. Rub into chop. Set on a small broiler-pan rack and drizzle with 1 teaspoon of the oil. Broil until done to taste, turning once, 4 to 5 minutes per side for medium. Transfer to a warm plate and cover loosely with foil to keep warm.
3. Meanwhile, heat remaining 2 teaspoons oil in a medium nonstick skillet over medium-high heat for about 30 seconds. Stir in garlic and remaining 1/2 teaspoon rosemary. Cook, stirring, until fragrant but not brown, about 1 minute. Add mushrooms and sprinkle with a remaining 1/8 teaspoon each of salt and pepper. Cook, stirring often, until tender and lightly browned, 4 to 6 minutes. Remove from heat.
4. Add butter and any veal juices that have collected on the plate to mushrooms, and stir to melt butter. Spoon mushrooms over chop. Serve with a lemon wedge, if desired.
2. Combine 1/8 teaspoon each salt and pepper and 1 teaspoon of the rosemary in a small bowl. Rub into chop. Set on a small broiler-pan rack and drizzle with 1 teaspoon of the oil. Broil until done to taste, turning once, 4 to 5 minutes per side for medium. Transfer to a warm plate and cover loosely with foil to keep warm.
3. Meanwhile, heat remaining 2 teaspoons oil in a medium nonstick skillet over medium-high heat for about 30 seconds. Stir in garlic and remaining 1/2 teaspoon rosemary. Cook, stirring, until fragrant but not brown, about 1 minute. Add mushrooms and sprinkle with a remaining 1/8 teaspoon each of salt and pepper. Cook, stirring often, until tender and lightly browned, 4 to 6 minutes. Remove from heat.
4. Add butter and any veal juices that have collected on the plate to mushrooms, and stir to melt butter. Spoon mushrooms over chop. Serve with a lemon wedge, if desired.
Chef
