Veal Chop Duroc

A delicious mushroom dish for any occasion!

Carefully rinse the potatoes, but do not remove the skin, and cut them into quarters lengthwise. Strip the rosemary needles from the stems and chop coarsely, remove the garlic from the peel and chop finely. Sauté both spices in a little bit of olive oil, add the potatoes, season with salt, season with pepper and add two tablespoons of water and cook at low temperature with the lid closed for about 6 minutes until soft, then finish roasting in an open saucepan until tender.

Cut 4 tomatoes in half, cut 2 tomatoes crosswise, pour boiling hot water over them, then cool, remove seeds and cut into small cubes, also peel and chop 2 shallots. Briefly sauté the shallots in a small amount of olive oil, place the tomato halves on top and also briefly sauté. Steam the tomato halves for 5 minutes in the closed saucepan until soft, then add the tomato cubes with a pinch of sugar, heat briefly, season with salt, season with pepper and keep the whole thing warm.

Dust the chops thinly with flour on both sides, season with salt, season with pepper and brown on both sides in a frying pan or casserole with high sides in a mixture of oil and butter, continue to roast for 4 minutes over medium heat and keep warm in the oven at 60 °C covered with aluminum foil.

Finely dice the remaining 4 shallots, cook in the drippings of the chops g

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