4 double cut veal loin chops (12 to 14 ounces each)
Essence
1/4 cup vegetable oil
4 ounces chopped bacon
1/4 cup flour
3 cups julienne onions
Salt
Freshly ground black pepper
1/2 pound assorted exotic mushrooms, such as shiitakes, chanterelles, oysters, and lobster,
wiped clean and sliced
1 tablespoon chopped garlic
2 1/2 cups chicken stock
1 tablespoon chopped fresh parsley leaves
3 tablespoons chopped green onions, green parts only

Season the chops with Essence. In a large sauté pan, heat the vegetable oil. When the oil is hot, add the chops and sear for 6 minutes and turn over and continue to sear for 5 minutes. Remove the chops from the pan and set aside. Add the bacon and fry until crispy, about 4 minutes. Stir in the flour and whisk until the mixture is smooth. Cook, stirring constantly until the mixture is the color of chocolate, about 3 minutes. Add the onions. Season with salt and pepper. Cook the onions for 2 minutes. Add the mushrooms and garlic. Cook, stirring, for 2 minutes. Add the stock, bring the mixture to a gentle boil, and simmer for about 2 minutes. Return the chops to the pan and simmer for 5 minutes, basting often. Remove from the heat and stir in the parsley and green onions. Serve the chops warm with the pan gravy.

Yield: 4 servings