Thanks to the butcher’s at Fresh Market, these Veal Chops will make you feel as though you are at the finest steakhouse in the country. I love preparing this dish for a holiday when I really want to make a special dinner. Serve with a bottle of Zinfandel.
Ingredients
5 tablespoons extra-virgin olive oil
1/4 cup dry red wine
1 1/2 tablespoons chopped fresh rosemary or 2 teaspoons dried
2 large garlic cloves, pressed
1/2 teaspoon salt
1/2 teaspoon ground black pepper
6 8-ounce veal rib chops (3/4 to 1 inch thick)
2 ½ inch slices of high quality cherve, such as Humble Fog
18-20 sundried tomatoes
1 pound fingerling potatoes, sliced and grilled until golden brown
8 ounces chanterelle mushrooms, sliced and lightly sautéed with olive oil and a pinch of salt
Fresh rosemary sprigs for garnish
Directions
- Whisk oil, wine, rosemary, garlic, salt and pepper to blend in 13 x 9 x 2-inch glass baking dish. Add veal chops to dish and turn to coat with marinade. Let stand at room temperature 1 hour or refrigerate up to 4 hours, turning veal occasionally.
- Heat large griddle pan to medium high. Remove veal from marinade, shaking off excess. Season veal with salt and pepper. Using a sharp knife, butterfly the veal chop to the bone. Open the meat like a book and season with salt and pepper. Add sundried tomatoes and sautéed chanterelle mushrooms and sliced cherve. Pan Sear on each side- about 5 minutes per side and place in 400 degree oven for about 5 minutes for medium temperature. Serve with browned fingerling potatoes.
