3/4 cup garlic, chopped
3/4 cup unsalted butter
6 cups reduced veal stock
3 cups beer, preferably New Orleans Dixie Beer
3 cups Worcestershire sauce
3/4 cup fresh lemon juice
¼ cup finely chopped fresh rosemary
1 Tbsp. ground three-pepper blend (white, red and black)
12 Veal Loin Chops, 1 inch thick, 10 to 12 oz. each (IMPS/NAMP 1332)
½ cup olive oil
as needed, salt and black pepper
2 lbs. assorted wild mushrooms (cremini, oyster, shiitake, sliced if large)
12 cups garlic mashed potatoes DIRECTIONS:In a sauté pan, sauté garlic in butter until garlic just starts to brown. Add remaining sauce ingredients. Bring to a boil; set aside. Yields about 13 cups. For each portion, rub 1 veal chop with 2 tsp. oil; sprinkle with salt and pepper.
Sear in white-hot cast iron skilelt, about 1 minute per side. Remove from skillet. Place seared chop in medium skillet with about 1 cup sauce. Cover tightly and simmer 5 to 7 minutes, or until veal is tender. Remove chop; keep warm. Add about 2½ oz. mushrooms to sauce. Cook until sauce is reduced and beginning to thicken. Return chop to sauce to glaze. Plate chop, mushrooms and sauce with 1 cup potatoes. NUTRITIONAL INFORMATION: SERVINGS:12 servings From:Chef Manny Serpa, Palace Grill, Santa Barbara, Calif. PHOTO CREDIT:Photo Credit: National Cattlemen’s Beef Assn.