Veal Chop with Portobello Mushrooms is a delicious dish that combines tender veal chops with flavorful portobello mushrooms. Here’s a simple recipe:

Ingredients:

• 2 veal chops, about 1 inch thick
• 2 large portobello mushrooms, sliced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1/2 cup chicken or beef broth
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prep the Ingredients:
   • Season the veal chops with salt and pepper on both sides.
   • Slice the portobello mushrooms.
2. Sear the Veal Chops:
   • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
   • Add the veal chops to the skillet and sear until golden brown, about 3-4 minutes per side. Remove the chops from the skillet and set aside.
3. Cook the Mushrooms:
   • In the same skillet, add the remaining tablespoon of olive oil if needed.
   • Add the sliced portobello mushrooms and minced garlic to the skillet. Cook until the mushrooms are tender and browned, about 5-6 minutes.
4. Deglaze the Pan:
   • Pour in the white wine and chicken or beef broth, scraping up any browned bits from the bottom of the skillet.
5. Simmer and Finish:
   • Return the veal chops to the skillet. Sprinkle the fresh thyme leaves over the chops and mushrooms.
   • Reduce the heat to medium-low and simmer, uncovered, until the veal chops are cooked through to your desired doneness and the sauce has reduced slightly, about 5-7 minutes.
6. Serve:
   • Transfer the veal chops and mushrooms to serving plates.
   • Spoon some of the sauce over the chops.
   • Garnish with chopped fresh parsley.

This dish pairs wonderfully with mashed potatoes or polenta and a side of steamed vegetables. It’s a flavorful and elegant meal that’s perfect for a special occasion or a nice dinner at home.