Veal Chop with Exotic Mushrooms
|Salt||1⁄4 Teaspoon, divided|
|Pepper||1⁄4 Teaspoon, divided|
|Rosemary sprig||1 , stem discarded, leaves chopped to make 1 1/2 teaspoons|
|Bone in rib/Loin veal chop||8 Ounce (1 Piece)|
|Olive oil||3 Teaspoon, divided|
|Garlic||1 Clove (5 gm), minced to make 1/2 teaspoon|
|Sliced mixed mushrooms||4 Ounce (About 2 Cups, 1 Package)|
|Unsalted butter||1 Teaspoon, cut into small pieces|
1. Set an oven rack 4 to 6 inches from the broiler element. Heat broiler.
2. Combine 1/8 teaspoon each salt and pepper and 1 teaspoon of the rosemary in a small bowl. Rub into chop. Set on a small broiler-pan rack and drizzle with 1 teaspoon of the oil. Broil until done to taste, turning once, 4 to 5 minutes per side for medium. Transfer to a warm plate and cover loosely with foil to keep warm.
3. Meanwhile, heat remaining 2 teaspoons oil in a medium nonstick skillet over medium-high heat for about 30 seconds. Stir in garlic and remaining 1/2 teaspoon rosemary. Cook, stirring, until fragrant but not brown, about 1 minute. Add mushrooms and sprinkle with a remaining 1/8 teaspoon each of salt and pepper. Cook, stirring often, until tender and lightly browned, 4 to 6 minutes. Remove from heat.
4. Add butter and any veal juices that have collected on the plate to mushrooms, and stir to melt butter. Spoon mushrooms over chop. Serve with a lemon wedge, if desired.