Veal Chops with Peas, Asparagus and Morels Recipe

Ingredients:

• 4 veal chops
• 1/2 cup fresh or frozen peas
• 1/2 cup sliced asparagus
• 1/2 cup sliced morels
• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1/4 cup dry white wine
• 1/2 cup chicken or beef broth
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Season veal chops with salt and pepper to taste.
3. In a large skillet over medium-high heat, heat olive oil and 2 tablespoons of butter until the butter melts.
4. Add the veal chops and cook until browned, about 3-4 minutes per side.
5. Transfer the chops to a baking dish and bake in the oven for about 8-10 minutes for a medium rare cook.
6. Remove the chops from the oven and transfer them to a plate, cover with foil and let it rest for 5 minutes.
7. In the same skillet, add the remaining tablespoon of butter and morels, sauté for about 2-3 minutes until they start to release their juices.
8. Next, add peas and asparagus and sauté for another 1-2 minutes.
9. Add white wine and let it reduce by half.
10. Add chicken or beef broth, salt, and pepper to taste. Simmer until the sauce thickens a bit, should take 4-5 minutes.
11. On a serving plate, place one veal chop along with a scoop of the peas, asparagus and morel mixture on top and serve immediately.

Verdict:

This Veal Chops with Peas, Asparagus and Morels recipe is perfect for your dinner party or simply as a special weeknight meal. It’s full of flavour and visually stunning. The earthy flavour of the morels pairs well with the sweetness of the peas and the crunchiness of asparagus, with a perfectly cooked veal chop bringing it all together, you can’t go wrong with this dish.

Serving Suggestions:

This dish pairs perfectly with a side of mashed potatoes or a simple green salad with vinaigrette dressing.