Prep 20 mins
Cook 40 mins
This is real a show stopper. For that special person in your life. Yes expensive but so good. A hearty meal. A very rich sauce topped with tender veal chops, then piled high with sundried tomatoes, roasted peppers, Portabella mushrooms, then finally topped with melted cheese. Serve as is or with a crisp green salad and a side of mashed potatoes or my favorite angel hair with garlic and olive oil. Isn't your mouth watering?
- 2 veal chops, 1 1/2 inches thick trimmed and rubbed with
- salt and pepper
- 2 tablespoons olive oil
- 3 tablespoons butter
- 1 sprig fresh thyme
- 1 large onion, sliced
- 2 -4 cloves garlic, sliced
- 1⁄4 cup port wine
- 1⁄4 cream
- 2 portabella mushrooms
- 2 sun-dried tomatoes packed in oil, sliced into slivers
- 1 roasted sweet red pepper, cut in half (jar is fine)
- 2 slices mozzarella cheese, thick
- salt and pepper
- Heat oil in pan and brown both sides of veal om high heat 1 minutes each side. Remove the stems and dice, remove gills and discarded from the mushrooms.
- Remove veal from pan lower heat and add Thyme, butter, onions, garlic and mushroom stems saute till onions are translucent. Adding oil if needed.
- Add port wine and cream to onion mixture mix through.
- In a casserole pan lay onion mixture on bottom, top with veal chops (side by side) then lay on sliced tomato, pepper, portabella (That has been rubbed with olive oil and seasoned with salt and pepper) and cheese on each veal chop.
- Bake in 350 oven for 30 minutes covered with foil so not to touch the cheese.
This dish is awesome! I made this as is except that I added a boneless, skinless chicken breast, and treated it the same way as the veal, for my daughter, who doesn't like beef. Also, I used my own dried tomatoes in place of the packed in oil kind. The blend of portobellos, sweet red pepper and mozzarella cheese has a wonderful flavor; we really enjoyed our dinner. I served this with gemelli pasta and my daughter and husband have already asked for this again. Thanks Rita, this is a great recipe!
We made these veal chops for dinner last night and doubled the recipe to suit 4 chops. This had a lot of flavor and we really enjoyed the portabella/red pepper/sundried tomatoes/fresh mozarella combo. The port wine and cream also gave it a rich taste, so the dish seemed rich, yet fresh, if that makes sense. I halved the butter because we are trying to watch calories (I used 3 Tb for 4 chops) and didn't seemt to miss it. Thanks, Rita!