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1 veal chop
Salt and pepper
1 tablespoon olive oil
1 large shallot or small onion, finely chopped
1/2 cup of port wine
1/2 stick butter
Preheat oven to 350 degrees. Season veal chop with salt and pepper. Saute in olive oil in a skillet for 3 minutes on each side. Finish baking in the oven for 10 minutes.
Take veal chop out of pan and keep it on a warm plate. Discard oil and put 1/2 of the butter and shallots in skillet, cook for a minute. Deglaze skillet with the port wine and reduce to half. Add remaining butter and serve over the veal chop. Makes 1 serving.
Chef Rachid Bouchareb of Le Figaro French Restaurant, 1708 2nd Ave., Rock Island