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Ingredients
2 Ontario Veal Loin Chops, center cut, cut 1 1/2 inches thick. Ask your local butcher for a veal porterhouse steak, approximately 20 to 24 oz each
2 tbsp olive oil
2-4 tsp. Ted Reader BBQ Bone Dust Steak Spice.
Handful of sprigs of fresh thyme and or rosemary
1/4 cup olive oil
1/2 cup butter
6 cloves fresh garlic, smashed and coarsely chopped
6 cups sliced assorted mushrooms (white, brown, shitake, shimeji, king oyster,
portobello)
3/4 cup Ted Reader BBQ No Sugar Added or Crazy Canuck BBQ Sauce
Chopped fresh green onion
Chopped fresh rosemary or thyme
Season to taste with salt and freshly ground black pepper
Instructions
Fire up your grill and get it hot. Approximately 500-600 degrees F for a gas grill or white-hot coals if using charcoal.
Grill to sear over high heat for 3 to 5 minutes per side, set steaks to the indirect part of the grill, cover with sprigs of fresh rosemary and thyme. Close lid and let rest and continue to cook until desired doneness is reached. I personally like the chops at 135 degrees internal temperature for medium rare, about 10 to 12 minutes.
In a large fry pan over medium heat, heat the oil and butter until the butter starts to dance in the pan. Throw in your garlic and stir about for about 1 minute, add the mushrooms and sauté, stirring occasionally for 10 minutes until the mushrooms are fried and tender. Add barbecue sauce, green onions, chopped herbs and season to taste with salt n pepper. Set aside keeping warm
Remove chops from the grill and serve with barbecue sauced mushrooms
Serves 2 to 4
