Grilled Veal Chops with Herb Cheese, Wild Mushroom-Tomato Bordelaise and Prosciutto-wrapped Asparagus

• Meat

  • 6 (14-ounce bone-in veal chops, bone-in
  • 6 slices Prosciutto

• Produce

  • 1/4 cup Carrots
  • 1/4 cup Celery
  • 1 tsp Garlic
  • 2 tbsp Garlic powder
  • 1 tbsp Onion powder
  • 1 tbsp Oregano, dried leaf
  • 1/2 lb Oyster mushrooms
  • 1/2 lb Portobello mushrooms
  • 1/2 lb Shiitake mushrooms
  • 30 Spears asparagus
  • 1 tbsp Thyme, dried
  • 1/2 cup Tomatoes
  • 1/2 cup Yellow onions

• Canned Goods

  • 1 qt Veal stock or rich beef stock

• Condiments

  • 1 Recipe wild mushroom-tomato bordelaise

• Baking & Spices

  • 1 tbsp Black pepper
  • 1/2 tsp Black pepper, freshly ground
  • 1 tbsp Cayenne pepper
  • 2 1/2 tbsp Paprika
  • 2 1/4 tbsp Salt

• Oils & Vinegars

  • 1/4 cup Olive oil

• Beer, Wine & Liquor

  • 1 cup Red wine, dry

• Other

  • 6 teaspoons Essence, recipe follows
  • 6 tablespoons herb cheese, such as Boursin or Rondele

Found on foodnetwork.com