Ingredients
2 veal chops, 1-1/2" thick
6 oz. baby bella mushrooms, sliced
1 cup beef stock
1/2 cup white wine
4 medium cloves garlic, chopped
3 oz. half & half
sea salt & fresh ground pepper
olive oil & butter
Preparation
Remove chops from ‘fridge salt & pepper, let rest 30 minutes. Melt butter and heat oil over medium high heat. Cook chops five minutes per side, remove from heat and tent. Lower heat to medium, add stock and garlic, cook till reduded by half, add wine and mushrooms, reduce by half again, add half and half and stir till thickened. Plate chops and add sauce.
