CHULETA DE TERNERA HORTELANA (sauteed veal chops with ham, mushrooms and pimiento, for four)
3 tablespoons olive oil
½ cup minced onion
1 clove garlic, minced
2 tablespoons minced cured ham
1 cup finely chopped mushrooms
2 pimientos, finely chopped
freshly ground pepper
¼ teaspoon thyme
4 rib veal chops, about 1 inch thick
¼ cup dry white wine
1 bay leaf
1 tablespoon minced parsley
1.Heat 2 tablespoons of the oil in a medium skillet and saute the onion and garlic until the onion is wilted. Add the ham, mushrooms, pimiento, salt, pepper and thyme. Cook 5 minutes more.
2. Meanwhile, sprinkle the chops with salt and pepper. Heat remaining 1 tablespoon oil in a large skillet and saute the chops slowly until they are cooked – they should be slightly pink within (about 10 minutes). Remove them to a warm platter. Deglaze the pan juices with the wine. Season with salt and pepper and add the bay leaf. Cook slowly for 2 to 3 minutes, adding some water or chicken broth if necessary. Arrange the vegetable mixture on top of the chops. Pour on the sauce and sprinkle with parsley.
NOTE: To prepare the chops in advance, cook them over high heat until brown but not cooked through. Deglaze the pan, prepare the vegetables, and arrange them over the chops. To serve, cover the pan and heat until the chops are done, about 15 minutes.
adapted from Penelope Casas, The Foods and Wines of Spain