3 ratings

Roasted Veal Chop with Artichokes and Black Trumpet Ragù


Roasted Veal Pork Chop

Black trumpet mushrooms are also referred to as Horns of Plenty because of their trumpet or horn-shaped appearance. These mushrooms are particularly delicious and have a buttery flavor and chewy, almost meaty texture. I love to eat them simply sautéed with butter and garlic or, as here, paired with artichokes and cream.

Adapted from "Fresh from the Market" by Laurent Tourondel and Charlotte March.

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For the black trumpet ragout:

  • 4 tablespoons unsalted butter
  • 1 large onion, cut into medium dice
  • 8 ounces black trumpet mushrooms, trimmed and cleaned
  • 1 tablespoon finely chopped garlic
  • 1 cup dry white wine
  • 2 cups heavy cream
  • 1 tablespoon chopped fresh parsley
  • Sea salt and freshly ground black pepper, to taste

For the veal chops:

  • 6 bone-in veal chops, frenched and cleaned, 14 ounces each
  • Artichokes
  • Vegetable oil for frying
  • 3 small globe artichokes, trimmed and cut into 6 wedges each


For the  black trumpet ragout:

Melt 2 tablespoons of the butter in a medium sauté pan over medium-low heat. Once the butter begins to foam, add the onion and sauté until well caramelized, about 10 minutes.

While the onions are caramelizing, heat a large sauté pan over medium heat. Add the remaining 2 tablespoons of butter and sauté the mushrooms until tender and golden brown, about 5 minutes. Add the garlic and cook for 2 minutes. Add the caramelized onion and deglaze with the wine. Continue cooking until the wine has reduced to just a tablespoon of liquid, about 5 minutes. Add the cream and bring to a boil. Reduce the heat to low and simmer until the cream is very thick, about 8 minutes. Add the parsley and season to taste with salt and pepper.

For the veal chops:

While the ragout is simmering, place the broiler rack about 4 inches away from the heat source and preheat the broiler. Season the veal chops with salt and pepper. Broil the chops until they are pink when cut in the center, about 7 minutes per side for medium-rare doneness. To check for doneness, make a small cut near the bone or insert an instant-read thermometer in the thickest part of the meat. The temperature should be 140–150 degrees. Remove from the heat, tent with aluminum foil and let rest.

Blanch the artichokes. Fill a deep heavy saucepan or deep fryer with 3 inches of vegetable oil. Heat the oil to 300 degrees. Blanch the artichokes in the oil until the leaves are golden brown and the artichokes are tender when pierced with a knife, about 5 minutes. Drain on a plate lined with paper towels. Season to taste with salt and pepper.

To serve, arrange the veal chops on 6 serving plates. Spoon the ragout evenly over the veal chops and top each with 3 pieces of artichoke. Serve immediately.

Wine suggestion

Serve this dish with a classic American Chardonnay that is full and crisp with notes of baked apples, stony minerals, and fresh acidity, such as Chardonnay, Hanzell, 2005, Sonoma County, California.