Grilled Veal Chops With Morels

Ingredients

• 4 veal loin or rib chops, one inch thick
• 1 tablespoon olive oil
• 1 tablespoon fresh thyme leaves
• Coarse salt and freshly ground pepper to taste
• 1 ounce dried morels, soaked in warm water for 30 minutes
• ½ pound fresh morels
• 1 tablespoon lemon juice
• ½ cup chicken stock
• 2 shallots, minced
• 4 tablespoons unsalted butter
• ¼ cup dry vermouth
• ½ cup creme fraiche
• 1 tablespoon parsley, minced

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    1651 calories; 100 grams fat; 39 grams saturated fat; 3 grams trans fat; 45 grams monounsaturated fat; 4 grams polyunsaturated fat; 11 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 162 grams protein; 512 milligrams cholesterol; 850 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Preheat broiler or grill.
2. Coat the veal chops on both sides with the olive oil, thyme, salt and pepper and set aside.
3. Scoop the dried morels up from their soaking liquid and squeeze them, letting them drain back into the bowl. Strain the soaking liquid through several layers of cheesecloth. Rinse the morels under running water and slice them.
4. Prepare the fresh morels. Rinse them quickly under running water and dry them with paper towels. Slice the tops and stems. Place them in a saucepan with the dried morels, the morel soaking liquid, the lemon juice and chicken stock and cook over low heat for 15 minutes.
5. Meanwhile, grill the chops to desired doneness. They are medium when the flesh is pale pink (when you cut near the bone). While the chops are cooking, soften the shallots in the butter in the skillet. Add the morels with their cooking liquid, the vermouth and the creme fraiche, and cook them over high heat until the mixture has formed a thick sauce. Correct seasoning and keep warm.
6. Place the veal chops on four heated plates. Pour the sauce next to the chops, dividing it evenly among the four plates and garnish the chops with parsley.