Creamy Veal Chops with Sautéed Wild Forest Mushrooms

• 2 veal chops (180 g each)
• 4 garlic cloves
• 2 shallots
• A few sprigs rosemary
• 2 g Sichuan pepper
• 3 g Guérande salt
• 2 g freeze-dried pink peppercorns
• 1 glass dry white wine
• 1 can (400 ml) mixed wild mushrooms
• 1 bunch chives
• 1 tablespoon olive oil
• 15 cl thick fresh cream

• Preparation time: 20 minutes
• Cooking time: 30 minutes

Instructions

1. Peel and finely chop the shallots. Peel the garlic, remove the germ, and chop finely.
2. In a mortar, combine Guérande salt, freeze-dried pink peppercorns, Sichuan pepper, and a few rosemary leaves. Crush and reserve.
3. Place the veal chops in a baking dish. Spread with garlic, shallots, and spice mix; add dry white wine.
4. Bake at 210°C (thermostat 8) for 10 minutes. Turn chops, add cream, and cook 15-20 more minutes.
5. Heat olive oil in a skillet until very hot. Add drained, rinsed mushrooms; sauté 10 minutes, stirring occasionally.
6. Plate each chop with mushrooms and cream sauce. Garnish with chives and rosemary sprigs.