Ingredient List
Veal:
- 4 veal bone in
chops 1 1/2" thick
or, (thick pork chops)
- 2 tablespoons
extra virgin olive oil
- Salt and freshly ground pepper
Sauce:
- 3 tablespoons extra virgin olive oil
- 1/2 cup finely chopped yellow
onion
- 1 cup sliced porcini mushrooms
- 1/2 cup balsamic vinegar
- 2 cups veal stock, or (beef stock)
- 3 tablespoons unsalted butter
- 1 tablespoon
chopped fresh
parsley
Polenta:
- 2 cups chicken stock
- 2 cups heavy cream
- 1 cup fine white cornmeal
- 1/2 cup unsalted butter
- 1 tablespoon fresh lemon juice
- 1 cup mascarpone cheese
- 2 tablespoons chopped fresh thyme
- 2 tablespoons chopped fresh tarragon
- 1/2 cup parmagiano cheese
- salt and freshly ground pepper
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Sauce:
In a saucepan over medium heat, warm 3 tablespoons of olive oil. Add the onion and mushrooms, and sauté for 5 minutes. Add the balsamic vinegar, raise the heat to medium-high and cook until reduced by half, 4 – 5 minutes. Watch carefully, so that it does not burn. Add the veal stock and cook until the liquid has been reduced by half, about 25 – 30 minutes. Whisk in the butter, 1 tablespoon at a time, and season to taste with salt and pepper. Keep the sauce warm until the chops are done.
Polenta:
In a large saucepan over medium-high heat, bring 2 cups of stock to a boil. Whisk the cornmeal and cream together to prevent lumps. Next, slowly pour the cornmeal mixture into the stock. Reduce the heat to medium-low, and continue to cook stirring constantly, until the polenta thickens and pulls away from the sides of the pan, about 10 – 15 minutes. Once soft, add the remaining ingredients and stir until the polenta is smooth and creamy. Season to taste with salt and pepper. Cover and keep warm.
Veal chops:
Preheat the oven to 400 degrees
Place the chops on a cutting board, and pat them dry with paper towels. Sprinkle the chops evenly with salt and pepper on both sides. Allow chops to rest at room temperature for 15 minutes.
Heat 2 tablespoons of olive oil in a large sauté pan over medium-high heat until the oil almost smokes. Place the chops in the pan, and lower the heat to medium. Sear without turning 4 minutes on each side, for medium-rare. Place pan in oven to complete cooking to desired doneness. Approximately 8 minutes for medium. Do not overcook or the meat will dry out.
Divide the polenta between each individual plate. Place one chop on the side of the polenta, spoon sauce over the chops, garnish with fresh parsley.
Serve at once.
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RECOMMENDATIONS!
For this recipe, the Smith Preferred recommendation is:
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Arbequina Reserve Olive Oil from Coeur d’Alene
Olive Oil Company
A woody, spicy, European tasting oil with the health benefits of unfiltered, 100% Extra Virgin Olive Oil.
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Dark Balsamic Vinegar from
Coeur d’Alene Olive Oil Company
A complex and rich balance of sweet and sour flavors with hints of fresh fig, our Balsamic Vinegar meets the criteria for a “true” balsamic.
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