Veal Chops with a Medley of Mushrooms

Nothing is better than serving a tantalizing dish that is also easy to prepare. Veal
chops have a delicate taste and tender texture, and as a bonus also cook very quickly.  We top these chops with a mushroom medley and serve them with a side of buttered string beans, and voila—dinner in 25 minutes! This recipe also works well with pork—use whatever you have in the fridge or freezer. And with the time you saved creating this delicious dish, reward yourself with another glass of Pellegrini estate wine. -Janet Pellegrini

 4 veal loin chops or pork loin chops (cut 1 ¼-inch thick)
Salt and pepper
1 pound mixed fresh mushrooms, sliced
½ cup dried porcini mushrooms, chopped
½ cup sliced green onion
1 tablespoon butter
2 tablespoons snipped fresh thyme
1 cup Pellegrini Unoaked Chardonnay
1 teaspoon Worcestershire sauce

 Season the veal chops with salt and pepper on both sides. Place the chops 3-4 inches from the heat and cook under the broiler until a meat thermometer reads 160°. For veal, broil about 7 minutes per side for medium; for pork, allow about 5 minutes per side.

 This is also a great recipe for the grill. Follow the same cooking times as above, adjusting for variations in heat and the thickness of chops.

 For the mushroom medley, saute the mushrooms and onions in hot butter until tender, about 5 minutes. Stir in the wine, fresh thyme, and Worcestershire sauce and sauté for another 5 minutes. Season with salt and pepper as needed, and serve over the broiled chops.

 Serves 4