Veal Chops with Wilted Arugula

So young and tender. I am talking about the arugula of course

This was our recent anniversary meal. The wilted arugula pairs well with the porcini mushroom pan sauce. Serve with grit cakes or polenta. 

Veal Chops with Arugula

• 2-4 1″ veal chops
• 1/2 cup dried porcini mushrooms
• 2 shallots minced
• 3 cups fresh arugula
• Flour
• 2 tbsp fresh thyme chopped
• Salt/pepper

Soak mushrooms in one cup boiling water. When cooled squeeze the juice from the mushrooms and chop them very fine, reserving the juice. Season some flour with one tablespoon thyme, salt and pepper. Coat each chop in the flour. Heat two tablespoons butter with oil in an oven-safe pan large enough to hold all the meat in one layer. Sear both sides of chops then finish cooking in a 375 degree oven, about 2-3 minutes. Remove chops from pan and place on a dish. They will continue to cook as they rest. Add a tablespoon butter to pan and saute the scallions in the oil scraping up any bits. Add the minced mushrooms and cut till they begin to brown. Add soaking liquid along with any meat juices from the resting chops and deglaze the pan. Bring to a boil and reduce in half. Toss arugula in sauce and quickly coat it letting the leaves just begin to wilt. Serve one chop drizzled in sauce with a heaping spoonful of the wilted arugula.