Grilled Veal Chop served atop Parmesan Creamed Rice topped with Wild Mushroom Ragout with Pomegranate Syrup.

14-16 oz. Frenched veal chop
1 cup long grain rice
2 cup water
1 cup parmesan cheese grated
½ cup heavy cream
2 oz lobster mushrooms
2 oz chanterelle mushrooms
2 oz crimini mushroom
2 oz oyster mushrooms
1 ea shallot sliced
½ cup chicken stock
4 pomegranates juiced
1 cup red wine
½ cup sugar

Preparation

Season and grill veal chop for 2 ½ minutes each side over medium flame.

Prepare long grain rice folding in cream and parmesan cheese last

Sauté exotic mushrooms in olive oil deglaze with chicken stock.

Juice pomegranates set aside. In sauce pan caramelize shallots, deglaze with red wine reduce by half; add pomegranate juice and sugar reduce over low flame until syrup consistency, approximately 20 minutes.