Mario Batali's Veal Chops with Mushrooms THE CHEW

Made this for a fancy Father's Day meal --it was fabulous --it is a bit pricey but worth it for a special occasion --my biggest hint is to be sure and have everything mis en place or chopped, measured and ready to go!! This was delicious and I halved the recipe for party of 2!!!

3 tablespoons dried porcini
3 ounces chanterelle mushrooms
3 ounce oyster mushrooms
2/3 cup hot water
3 tablespoons extra-virgin olive oil
4 2-inch thick veal loin chops
salt and freshly ground pepper
1 medium red onion (finely chopped)
1 clove garlic (thinly sliced)
1 cup dry white wine
1/2 cup chicken stock
juice of 1/2 lemon
1 tablespoon unsalted butter at room temperature
1/4 cup fresh marjoram (chopped)
1/4 cup fresh parsley (chopped)


**Rinse the dried mushrooms under cold running water to rid them of
sand. If the pieces are small, drop them into a small bowl of water,
swish them around, and let the particles settle, then scoop up the
pieces. In another small bowl, soak the mushrooms in the hot
water for 30 minutes, or until softened.
Remove the mushrooms and coarsely chop. Strain the liquid
through a sieve lined with paper towel, and reserve 1/2 cup for the sauce.**

 Put a serving platter in a low oven set at 200 to warm. In a 12-inch saute pan,
heat the olive oil over medium-high heat until almost smoking.
Season the veal chops with salt and pepper, add to the pan, and
cook, turning once, until deep golden brown, about 5 minutes on
each side. Periodically slip a wooden spatula under each chop to
keep it from sticking. Lower the heat to medium-low and cook,
turning once, until the chops are just cooked to medium. Take care
not to overcook them, or the veal will dry out; the interior should be
blushed with pink, and they should give a little when pressed with
your finger. Transfer to the heated platter to keep warm.

 Spoon off all but 2 tablespoons of fat from the pan. Turn the heat to
medium-high, add the onion and garlic, and cook until softened, 3
to 4 minutes.

 Add all of the mushrooms and saute for 1 minute.

 Add the reserved mushroom liquid and reduce to 1/4 cup.

  Turn the
heat to high, add the wine, and bring to a boil, scraping up the
browned bits from the bottom of the pan. Reduce the wine by half, about 1 minute.

 Stir in the stock and boil for 1 more minute.

  Add the marjoram and parsley.

 Remove from the heat, add the lemon juice

 Add the butter  and swirl the pan to make the sauce

Spoon the sauce over the chops, and serve with an extra drizzle of olive oil over the top.