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1
Preheat the oven to 450F.
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2
Place the portobello mushrooms and plum tomatoes on a rimmed cookie sheet.
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3
Season with salt, pepper, balsamic vinegar, 2 tablespoons of the EVOO, and the thyme; toss in the seasonings to coat thoroughly.
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4
Arrange the mushrooms gill side up and the tomatoes flesh side up.
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5
Put them in the oven and roast for 12 minutes, or until cooked through.
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6
Once roasted, remove from the oven, thinly slice the mushrooms, and cut the plum tomatoes in half again.
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7
Reserve any pan juices.
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8
While the mushrooms and tomatoes are roasting, start the veal chops.
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9
Heat a large skillet over medium-high heat with the remaining 2 tablespoons of EVOO (twice around the pan).
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10
Liberally season the veal chops with salt and pepper.
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11
Once the skillet is screaming hot and you see the first wafts of smoke rising, add the chops to the hot skillet and cook on the first side for 5 minutes.
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12
Resist the temptation to move the chops around in the pan; you want a nice brown crust on them and messing with them wont help you get there.
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13
Before flipping the chops, reduce the heat to medium.
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14
Flip, and cook them on the second side for 8 to 10 minutes, or until the desired doneness.
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15
Remove the chops from the pan and let them rest, tented with aluminum foil, for about 5 minutes.
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16
While the veal chops are resting, return the skillet to medium-high heat, add the shallots, and cook for 1 minute.
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17
Add the wine and the chicken stock.
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18
Bring up to a simmer and reduce by half, about 2 to 3 minutes.
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19
Turn the heat off and add the butter, stirring with a spoon until the butter has completely melted.
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20
Add the parsley and the roasted sliced mushrooms and roasted chopped tomatoes along with any pan juices, and stir to combine.
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21
Serve the chops with the balsamicthyme roasted tomatoes and mushrooms, and with some crusty bread.
