Chops w/ Porcini Print Email

(Costolette di Vitello con Porcini)

4-6 oz porcini mushrooms
3 TBS extra-virgin oil
Four 1-inch thick loin veal chops
Salt and freshly ground pepper
1/4 cup minced onion
1 small clove garlic, minced
1/2 cup dry white wine
1/2 cup rich poultry/meat stock
1/2 teaspoon fresh lemon juice
1 TBS unsalted butter, at room temperature

Use a damp towel to wipe away any sand and debris clinging to the mushrooms. Pay special attention to the underside of their caps. Do not immerse them in water. Slice or coarsely chop. Have a serving platter warming in a low oven.

Heat the olive oil in a 12 inch sautˇ pan over medium-high heat. Take 3-4 minutes to quickly brown the veal chops on both sides, sprinkling them with the salt, pepper, and minced onion as you turn them. Periodically slip a wooden spatula under each chop to keep it from sticking.

Once the chops are golden brown, lower the heat to medium-low and cook 8-12 minutes, turning once. Check for doneness at 8 minutes. Take care not to overcook them, or the veal will dry out. The interior of the chops should be blushed with pink and they should give a little when pressed with your finger. (Rare chops feel soft; well done, firm) Once they are done, remove the chops to the heated platter and keep warm.

Spoon off all but 2 Tablespoons fat from the pan. Turn the heat to medium-high, and add the mushrooms and garlic. Stir and sautˇ 1 minute. Then turn the heat to high, stir in the wine, and boil it hard as you scrape up the brown bits from the bottom of the pan. Once the wine has evaporated (in about 1 minute), stir in the stock. Bubble 1 minute. Stir in the lemon juice and cook just a few seconds, then pull the pan from the heat. Blend in the butter, and spoon the sauce over the chops. Serve immediately.
- Lynne Rossetto Kasper, The Splendid Table