Chops w/ Chant Cognac Sauce Print Email

2 tsp. ghee (or canola oil / butter combo)
2 veal chops
salt and pepper
1 cup chopped chanterelles (or other mushrooms)
2-3 Tbs. cognac or brandy
1 cup chicken stock
1/4 cup half & half
1 tsp. Wondra flour
2 pinches thyme

In a heavy pan brown melt 1 tsp. ghee over medium high heat. Add seasoned veal chops and brown 3-5 minutes per side. Remove and reserve. Refresh pan with one more tsp. ghee and add chanterelles, sautˇing until they begin to soften, remove and reserve.

Splash pan with cognac, take care, itÕs likely to ignite. Add stock and turn flame to high. Reduce stock roughly 25% then add half & half. Stir in Wondra flour and add back chops and mushrooms. Simmer to thicken and finish chops, stirring and turning chops occasionally. Serve chops with browned baby potatoes, spooning sauce over the top.