4 (10 to 12 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.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.