- 1/2 tablespoon black pepper
- 2 tablespoon sugar
- 2 tablespoon salt
- 5 tablespoon porcini pepper (dried porcini mushrooms ground in spice/ coffee grinder)
- 1 double cut veal chop
- 1 tablespoon canola oil
Red Pepper Jam
- 2 red bell peppers, seeded, ribs out, julienned
- 1/4 cup sugar
- 1/3 cup white vinegar
Preheat oven to 350⁰F.
In a small bowl, combine the black pepper, sugar, salt, and porcini pepper. Generously sprinkle the dry rub generously on the veal chop before searing.
Heat oil in a sauté pan over medium heat. Sear the veal chop on all sides. Remove veal chop from pan and transfer to a baking sheet.
Roast for 10-15 minutes, until medium.
To prepare red pepper jam, in a small pot, combine the peppers, sugar, and vinegar over medium heat. Bring to a simmer. Slowly cook down until a jam like consistency (almost dry).