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1
Preheat broiler or grill.
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2
Coat the veal chops on both sides with the olive oil, thyme, salt and pepper and set aside.
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3
Scoop the dried morels up from their soaking liquid and squeeze them, letting them drain back into the bowl.
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4
Strain the soaking liquid through several layers of cheesecloth.
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5
Rinse the morels under running water and slice them.
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6
Prepare the fresh morels.
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7
Rinse them quickly under running water and dry them with paper towels.
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8
Slice the tops and stems.
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9
Place them in a saucepan with the dried morels, the morel soaking liquid, the lemon juice and chicken stock and cook over low heat for 15 minutes.
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10
Meanwhile, grill the chops to desired doneness.
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11
They are medium when the flesh is pale pink (when you cut near the bone).
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12
While the chops are cooking, soften the shallots in the butter in the skillet.
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13
Add the morels with their cooking liquid, the vermouth and the creme fraiche, and cook them over high heat until the mixture has formed a thick sauce.
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14
Correct seasoning and keep warm.
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15
Place the veal chops on four heated plates.
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16
Pour the sauce next to the chops, dividing it evenly among the four plates and garnish the chops with parsley.
