Veal Chops with Porcini Wine Sauce
Wednesday, January 14th, 2009
Veal chops are tasty. There’s likely a hundred ways to dress a nice cut like this. For me, I chose a very simple preparation. Like many steaks or chops, I began by searing the outside in EVOO after it had enjoyed ample time “getting the chill off” out of the refrigerator, coated in ample amounts of salt and pepper.
The sauce took some time: first caramelize some onions in butter, salt, and pepper. Then I added the re-hydrated porcini and most of the porcini “liquor.” Tonight’s wine was a little Beaujolais.
Meanwhile, in another pan, Yukon gold potatoes slowly browned in sage-scented butter with garlic. For spice, Aleppo pepper added a reddish hue.
Below, the finished plate:
