Veal Chops With Red Pesto Sauce - cooking recipe

Ingredients

8 None veal chops (2 lbs)
1 tbsp olive oil
7 oz button mushrooms, sliced
None None FOR THE RED PESTO SAUCE
1/2 cup beef stock
1/3 cup sun-dried tomato pesto
1/2 cup light cream
8 None fresh basil leaves, torn

Preparation

Cook the veal on heated oiled grill pan (or on the grill) until browned on both sides and cooked to desired doneness.
Meanwhile, heat the oil in a medium skillet on high heat. Cook the mushrooms, stirring, until softened.
For the red pesto sauce, cook the stock, pesto and cream in a small saucepan, stirring, until heated through. Stir in the mushrooms and basil.
Serve the veal with the red pesto sauce.