Name: Pan-Roasted Veal Chops with Sage and Mushrooms
Ingredients: 4 c 1/2-inch-thick rib veal chops; Salt and freshly ground black pepper; to; Aste; 3 tb Pure olive oil; 1 c Parboiled pearl onions; (frozen are fine); 12 oz Fresh, cleaned, sliced mushrooms; Such as Cremini, Portobello,; Shiitake, Oyster, or any combination; 1/4 c Dry white wine; 1 c Beef and veal stock; 3 tb Chopped fresh sage leaves; 2 oz Prosciutto ham, thinly sliced; julienned

We should understand that, fundamentally, our faith is not about what we do (as important as that is), nor is it about what we think (as important as that is). Our faith is fundamentally strengthened by understanding who we are through the indwelling Christ. We are who we are because of our union with Him. Nothing else can be the integration point (the place where the promises of Scripture and our identity intersect) of true spirituality. If we make what we do (right actions) the integration point of our faith, then we become fundamentalist and Pharisaical, with the judgement of others' misbehaviors the preoccupation of our religion. If we make what we think (right doctrine) the integration point of our faith, then we become rationalistic debaters with judgement of other’ faulty doctrine the preoccupation of our religion.

Bryan Chapell

CATEGORY	CUISINE	TAG	YIELD
Meats		Main dishes, Cooking liv	1	Servings

INGREDIENTS

4	c	1/2-inch-thick rib veal chops
		Salt and freshly ground black pepper; to
		Aste
3	tb	Pure olive oil
1	c	Parboiled pearl onions; (frozen are fine)
12	oz	Fresh, cleaned, sliced mushrooms
		Such as Cremini, Portobello,
		Shiitake, Oyster, or any combination
1/4	c	Dry white wine
1	c	Beef and veal stock
3	tb	Chopped fresh sage leaves
2	oz	Prosciutto ham, thinly sliced; julienned

INSTRUCTIONS

Season the veal chops with the salt and pepper. Heat the oil in a large,
deep skillet over medium heat. Add the veal chops, and brown 3 to 4 minutes
on each side, until nicely browned. Remove from the pan. In the same pan,
saute the onions in the pan juices 3 to 4 minutes, or until the mushrooms
begin to wilt. Add the white wine and reduce until the wine evaporates. Add
the veal stock, sage, and Prosciutto, and bring to a boil. Return the veal
chops to the pan and cover, leaving the lid slightly ajar. Reduce the heat
to low and cook an additional 10 minutes. Serve the chops on individual
plates, with some of the sauce spooned over each, and accompanied by
Roasted Garlic and Roasted Tomato and Goat Cheese Salad.
Yield: 4 servings
Recipe By     : COOKING LIVE SHOW #CL8727
Posted to MC-Recipe Digest V1 #235
Date: Sat, 5 Oct 1996 15:58:31 -0500
From: "Jon and Angele Freeman" <jfreeman@netusa1.net>

A Message from our Provider:

“You can spurn God’s love for only so long”