Veal Chops in Cognac and Mushroom Sauce

° Serves 4

This dish of veal loin chops in a rich sauce of cream and mushrooms is ideal for a special-occasion dinner. The meat should still be pink inside.

• 4 center-cut veal chops (10 to 12 ounces each and about 1¼ inches thick)
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons unsalted butter
• 3 or 4 shallots, peeled and chopped (½ cup)
• 8 ounces mushrooms, washed and sliced (about 3½ cups)
• 1 tablespoon Cognac
• ⅔ cup heavy cream
• 2 tablespoons chopped chives, for garnish

Sprinkle the chops with ¼ teaspoon each of the salt and pepper. Melt the butter in a large heavy skillet or saucepan, and when it is hot, add the chops. Sauté, uncovered, over medium to high heat for about 4 minutes, until nicely browned. Turn, cover, reduce the heat to low, and cook for another 4 minutes on the other side. (At this point, the chops should be medium-rare.) Place the chops on a serving platter and set aside in a warm place while you make the sauce.

Add the shallots to the drippings in the pan and sauté for about 30 seconds. Add the mushrooms and Cognac and sauté for about 2 minutes. Add the cream and simmer for about 1 minute to reduce and thicken the sauce slightly. Stir in the remaining ¼ teaspoon each salt and pepper.

Pour the sauce over the chops, sprinkle with the chives, and serve immediately.

If it’s more convenient, you can cook the chops ahead and just rewarm them at serving time.