Veal Chop with Mushroom-Tomato Bordelaise

Place the ricotta in a mesh strainer over a bowl. Press down with a spoon to extract as much liquid as possible. Let it drain in the refrigerator for a couple hours. Place in a food processor and process until smooth. Add all the remaining ingredients and pulse to blend. Do not over process.

Spoon the mixture on to a large piece of plastic wrap. Fold the wrap over the mixture to form a long “log.” Twist the ends together to seal and refrigerate until firm.

Heat the oil in a large heavy pot over medium heat. Add the onions, carrots and celery and cook, stirring, until soft for about 4 minutes. Add the garlic and cook and stir for 30 seconds. Add the mushrooms and cook until they have given off their liquid. Add the salt and pepper and stir to mix. Add the tomatoes and cook for 1 minute. Add the wine and stir to deglaze. Simmer until the wine is reduced in half. Add the veal stock and bring to a boil. Reduce the heat to medium low and simmer until reduce by half (about 90 minutes) Remove for the heat and adjust seasoning. Keep warm.

Pre-heat the grill to medium high and preheat the oven to 400 degrees.

Season each chop on both sides with Emeril’s. Place the chops on the grill and cook for 2 minutes. Turn each chop 1/4 to make new grill marks and cook additional 2 minutes. Turn over and cook on the other side for 4 minutes.

Transfer the chops to a baking sheet and roast in the oven until cooked to medium, 8 to 10 minutes.

Place each chop on a plate and top with a thick slice of the herb cheese. Spoon the bordelaise around the chops and serve.

(Garlic mashed potatoes go well with this dish)