1. Season the veal chops with sea salt just before grilling and grill them to the desired doneness temperature.
2. Meanwhile, heat the butter in a frying pan and sauté the shallots with the mushrooms (if using).
3. Deglaze with the port wine and add the herbs, the au-jus and the cream.
4. 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.