Rosemary veal chops with mushroom relish
recipe
Rosemary veal chops with mushroom relish
No commentsIngredients
- 5 tbsp olive oil
- 2 finely chopped garlic cloves
- 1 tbsp freshly chopped rosemary
- grated zest of 1/2 lemon
- 1/2 tsp salt
- 4 veal (or pork) chops
- 1 onion, sliced into thick rings
- 2x100 packs shitake mushrooms
- 2 small deseeded tomatoes
- 1 tbsp freshly chopped thyme
- 1 tbsp freshly chopped parsley
- 2 tsp sherry vinegar
Serves:
4
Preparation:
40
Total Time:
40min
Directions
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- Mix tbsp of olive oil, the garlic, rosemary, lemon zest and salt. Brush this mixture over the veal chops. Cover and refrigerate.
Toss the onion rings with the shitake mushrooms and tbsp of the oilve oil. Season, then barbecue or grill the mushrooms and onions over a medium heat for mins, turning once, until tender.
Leave to cool, then roughly chop and transfer to a bowl. Add the tomatoes, thyme, parsley, vinegar and tbsp of oilve oil. Remove the chops from the marinade and barbcue or grill over a medium heat for - mins, turning once. Leave the meat to rest for mins, then serve with the grilled mushroom relish.
Source: Recipe courtesy of Tesco Magazine. By Matthew Orennan
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