Veal Chops with Wild Mushrooms & Meyer Lemon
Nutty Chantrelle mushrooms and Meyer lemon pair together with lemon thyme butter to create these delicious Veal chops.
Ingredients
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 2 t Meyer Lemon zest
- 1 t Fresh chopped thyme, divided
- Pinch of salt
- 4 – 14-ounce veal rib chops, each about 2 inches thick
- 4 T olive oil, divided
- 1 Fresh rosemary sprig
- 12 oz. wild mushrooms, cleaned and cut uniformly
- 2 garlic cloves, flattened
- 3 T dry white wine
- 1 C chicken broth
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