- ¼ cup dried porcini mushrooms
- Salt and freshly ground pepper
- 1 ounce (30 grams) dried porcini soaked in 1 cup hot water for 20 minutes
- 4 veal chops
- 2 tablespoons butter
- ½ cup red wine
- 1 tablespoons balsamic vinegar
- 2 tablespoons butter, cubed
Preheat oven to 450 F
Place the dried porcini in a coffee grinder or spice mill and grind until fine. Reserve. Mix with salt and pepper. Drain the soaked porcinis and reserve both the liquid and mushrooms separately. Thinly slice the soaked mushrooms.
Brush the veal with oil then sprinkle on a thick layer of porcini. Let marinate for 30 minutes.
Heat a nonstick skillet over high heat and add butter. Sear chops about 2 minutes a side or until browned. Place in oven and bake for 10 to 12 minutes until pink. Remove chops from skillet and let sit for 5 minutes.
Add porcini into skillet along with red wine and porcini soaking water. Bring to boil and boil until reduced by half. Add vinegar and boil again until reduced by half and thickened. Remove from heat and swirl in butter. Serve with chops.
I’d marry these veal chops with a buttery, earthy white Burgundy. If you’ve got an old one blessed with a nuance of mushroom, all the better. A white Vouvray or red Chianti are two good alternatives. - Beppi Crosariol