Veal Chop with Portabello Mushrooms

I used fruit flavored vinegar instead of wine. It was really ready before I was with the rest of the meal.

The most important contributions here are the step processes and the cooking times. After that, I think one could feel confident to vary ingredients as they wish. For instance, it doesn't matter what kind of mushrooms you use, and you could substitute the rosemary with thyme, or sage. And I used red wine because it was open but white would have been nice as well. One big miss, in my opinion, is not including a thickening agent to the final sauce after the red wine is added. I added some Wondra flour and some butter) My chops are out after 10 minutes and resting under foil. And now I am looking at almost 2 cups of liquid that has to boil down. Everything else is done; roasted veggies, orzo pasta. In hindsight, I would timed my sides differently. There wasn't even any time to put the chops back into the sauce, which by then is reduced and thick just how I want it- no more reduction needed. So I had to serve the chops without a second check for doneness. Lucky for me, they were medium after 3 minutes on each side, 10 minutes under simmer and out and covered for at least 10 more. Thanks for the help on this!

Absolutely fantastic! The only change I made was to use 2 tsp butter/2 tsp olive oil to start and omit the tsp of olive oil at the end. So delicious...excited to make it again soon.