Veal Chops topped with Yum!

• 2 veal chops, 1 1/2 inches thick trimmed and rubbed with
• salt and pepper
• 2 tablespoons olive oil
• 3 tablespoons butter
• 1 sprig fresh thyme
• 1 large onion, sliced
• 2 -4 cloves garlic, sliced
• 14 cup port wine
• 14 cream
• 2 portabella mushrooms
• 2 sun-dried tomatoes packed in oil, sliced into slivers
• 1 roasted sweet red pepper, cut in half (jar is fine)
• 2 slices mozzarella cheese, thick
• salt and pepper

1. Heat oil in pan and brown both sides of veal om high heat 1 minutes each side.
2. Remove the stems and dice, remove gills and discarded from the mushrooms.
3. Remove veal from pan lower heat and add Thyme, butter, onions, garlic and mushroom stems saute till onions are translucent.
4. Adding oil if needed.
5. Add port wine and cream to onion mixture mix through.
6. In a casserole pan lay onion mixture on bottom, top with veal chops (side by side) then lay on sliced tomato, pepper, portabella (That has been rubbed with olive oil and seasoned with salt and pepper) and cheese on each veal chop.
7. Bake in 350 oven for 30 minutes covered with foil so not to touch the cheese.

veal chops, salt, olive oil, butter, thyme, onion, port wine, cream, portabella mushrooms, tomatoes, sweet red pepper, mozzarella cheese, salt

Taken from www.food.com/recipe/veal-chops-topped-with-yum-77503 (may not work)