2 12-ounce veal chops or 4 7-ounce pork chops, seasoned with salt and pepper to taste
2 tablespoons olive oil blend
1 garlic clove, roasted and crushed
¼ cup shiitake mushrooms, stemmed and sliced
¼ cup oyster mushrooms, or mushrooms of your choice, sliced
1 tablespoon Italian parsley, chopped
1 tablespoon fresh basil, chopped
½ cup Marsala wine or chicken stock
2 tablespoons unsalted butter
salt and pepper to taste
Pan sear the veal chops in an olive oil over medium high heat for 4 minutes on each side. Remove the chops and drain off half of the oil.
Place the garlic, mushrooms, and half of the herbs in the same sauté pan, and cook over medium-high heat for one minute. Add the chicken stock or wine and deglaze the pan by stirring gently to loosen the browned bits of garlic and onion from the bottom of the pan. Cook until the liquid is reduced by one-half (approximately 3 minutes). Add the remaining herbs and finish with the butter and salt and pepper to taste. Cook for one more minute over medium-low heat.
Serve over sautéed spinach.