Recipe: Double veal chop in a pot

1- In a pot, melt the butter and oil until you obtain a hazelnut brown color, place your veal chops alternating (in a staggered pattern).

2- Add 2 unpeeled garlic cloves (in their skin), a little thyme flowers and a bay leaf; salt and pepper.
Cover and cook over low heat for 8 minutes on each side.

3- Remove your pot from heat and slide a shallow plate under your chops so they no longer touch the juice and cover (this is resting time).

4- In a sauté pan, put your small potatoes, cover them with water, add a little thyme flowers, a bay leaf, salt with coarse salt and cook at a gentle boil for 10 minutes.

5- Meanwhile, remove the plate from under the veal chops and place them on a small dish over the juice, remove some fat.

6- Then put back on the heat, add 4 spoonfuls of water and with a spatula, scrape well the pan drippings. Let reduce a little, test the seasoning then pass through a fine strainer (chinois) crushing the cooked garlic cloves well then set aside.
Drain the potatoes then in the same sauté pan, put 2 tablespoons of olive oil and 2 garlic cloves.
When the garlic starts to brown, add the potatoes and stir them so they take on nice colors, salt and pepper then keep them warm.

7- Give your porcini mushrooms another quick sauté.
The presentation will be more aesthetic on a long platter, place in the center the 2 veal chops each cut into 4 pieces and reconstructed, then arrange the sautéed porcini mushrooms in persillade harmoniously on the chops and the small potatoes on