Côtes de Veau Grand’mère “Petite Auberge”

• 4 thick veal chops
• salt and freshly ground black pepper
• 2 tablespoons butter

Season veal chops to taste with salt and freshly ground black pepper, and sauté in butter and olive oil until golden on both sides. Cover pan and simmer chops gently for about 10 minutes. Place button onions and diced bacon in cold water, and bring to a boil. Drain, and add to chops with quartered mushrooms. Simmer gently, uncovered, for about 5 minutes. Add well-flavoured beef stock or glac