75 g/3 oz butter or margarine
4 veal chops or steaks
100 g/4 oz mushrooms, chopped
50 g/2 oz/0.5 cup Gruyere (Swiss) cheese, grated
Salt and freshly ground black pepper
150 ml/0.25 pt port
225 g/8 oz pasta shells
50 g/2 oz ham, cut into strips
Melt 25 g/1 oz/2 tbsp of the butter or margarine and fry (saute) the chops
on one side, then remove them from the frying pan (skillet). Add the
mushrooms and cook for 2 minutes, then stir in the cheese until it melts
and season to taste. Spread this mixture on the cooked side of the chops.
Melt 25 g/1 oz/2 tbsp of the remaining butter or margarine and cook the
other side of the chops for 5 minutes. Place the chops in an ovenproof
dish and bake in a preheated oven at 200°C/400°F/gas mark 6 for 10 minutes
to glaze. Add the port to the pan, stirring to scrape up all the meat
juices, then pour over the chops.
Meanwhile, cook the pasta in boiling salted water until just tender, then
drain and rinse in hot water. Return to the saucepan with the remaining
butter or margarine and the ham and season with pepper. Heat until the
butter has melted and the mixture is thoroughly warmed through. Serve the
chops surrounded by pasta shells.