The Weather Network is forecasting winter storms for our region today. Since our winter has been unusually mild this year people are not too pleased that we might be getting a blast of winter after all. I think it might be nice to catch up on movies this weekend and make a nice dinner at home.
This simple veal chop recipe would be perfect for inviting a few friends over and enjoying good conversation and great food. I served mine with mashed sweet potatoes and salad but it would also go well with rice.
Veal Chops with Red Wine and Blueberry Sauce
Makes 4 servings
2 tbsp. olive oil
2 tsp. fresh thyme
1 tbsp. coarse kosher salt
1 tbsp. ground black pepper
Preheat oven to 350 degrees F.
Mix thyme, salt, and pepper in a small bowl or crush together in a mortar and pestle. Rub thyme mixture all over veal chops. Heat olive oil in an oven proof grill pan over medium-high heat. Add veal to grill pan and grill 3 minutes per side.
Transfer the grill pan to the oven and roast veal until cooked to your taste, about 10 minutes for medium.
Red Wine and Blueberry Sauce
2 tbsp. extra virgin olive oil
1 cup chopped shallots
½ cup dried porcini mushrooms
1 tsp. sugar
2 tbsp. balsamic glaze
4 cups dry red wine
2 cups chicken stock
1 cup fresh blueberries
Heat oil in a large saucepan over a medium-high heat. Add shallots, sauté until tender, about 8-10 minutes. Sprinkle sugar over, sauté until mixture about 2 minutes. Add wine; boil until reduced by half, about 20 minutes. Add chicken stock, balsamic glaze, thyme, peppercorns, mushrooms; bring to a boil. Reduce heat to medium, simmer uncovered 20 minutes, stirring occasionally.
Add blueberries and simmer another 5 minutes.
Place one veal chop on each plate and top with 2 tablespoons of sauce on each, add side dishes of your choice and serve.