Veal Chops with Morels, Wilted Lettuce, Oysters, and Garlic-Parmesan Sauce

Ingredients

• 5 tbsp. olive oil
• 4 oz. fresh morels, cleaned and trimmed
• Kosher salt and freshly ground black pepper, to taste
• 1⁄2 shallot, minced
• 2 cups heavy cream
• 1⁄3 cup vin jaune
• 1⁄2 cup finely grated parmesan
• 1⁄3 cup whole milk
• 2 cloves garlic, grated
• 4 (10-oz.) bone-in veal chops
• 12 Kumamoto or other oysters, shucked
• 2 tbsp. unsalted butter
• 2 heads butter lettuce, cored, leaves torn into 2" pieces
• 1 1⁄2 tbsp. fresh lemon juice
• 1 1⁄2 tsp. minced chives