4 (10 oz. each) veal chops,
1 tablespoon butter, 2 tbsp. diced shallots, 1/2 cup sliced mushrooms (optional), 1 tbsp. cooking cream, 1/2 cup port wine, 1/2 cup demi-glace or au-jus base, fresh thyme and rosemary, fresh or dried oregano,
sea salt and freshly ground pepper.
Recipe: Season the veal chops with sea salt just before grilling and grill them to the desired temperature. Meanwhile, heat the butter in a frying pan and sauté the shallots with the mushrooms (if using). Deglaze with the port wine and add the herbs, the au-jus and the cream. Reduce the sauce to half. Serve the veal chops with your selection of vegetables and potato and pour the port wine sauce over them. I served the veal chop for this photo with yellow beans, roasted baby eggplant, bok choy, purple and white sweet Parisienne potato and Brussels sprouts.
Tip: Instead of demi-glace or au-jus you can use the drippings from the veal chops, if you are able to collect them during grilling.
