Pan Seared Veal Chop & Mushroom Chipotle Cream Sauce
1 veal chop per person( have your butcher "french" the bone)
Chiplotle mushroom sauce(recipe follows)
3 whole dried Chipoltle peppers
12 oz heavy whipping cream
4 oz of sliced mushrooms
Let's start with the Sauce: In a heavy sauce pan add all ingredients(if you want more heat then chop one of the peppers if not just leave whole). Slowly bring the mixture to a low boil and remove from the heat. Let it rest for 30 minutes(this will help infuse the peppers earthy smoky flavor into both the cream and mushrooms). When you are ready for the sauce remove the peppers and serve the sauce. Back to the chops- remove from the fridge 20 minutes before you are going to cook them. This step allows the meat to accept the seasoning. Season the chops with S&P. Bring your skillet to a high temp. add a little oil. Begin searing the chops. If you wish you can finish these chops in the oven to a temp of about 145-150.when they are done REST your meat. Place chop on the plate and serve with the Chipotle cream sauce ChefNote: These chops are best done on the BGE or on a hot, close grill. Pull the steaks off to rest when they are 133 degrees for rare (let them rest for a full 15 munutes)/142 degrees for meduim (let them rest for a full 15 munutes), and don't buy good veal chops if you are going to cook them well done.