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Recipe for 4: 4 (10 oz) 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, salt and freshly ground pepper.
Season and grill the veal chops to the desired temperature. Meanwhile, heat the butter in a frying pan and sauté the shallots with the mushrooms. Deglaze with the port wine and add the remaining ingredients. 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.
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