In a large oven safe saute pan over medium-high heat, brown the veal chops for 2-3 minutes on both sides with 2 tbsp of butter. Season with salt and pepper. Pre-heat your oven to bake at 350-375 degrees. Finish the chops in the oven for about 5-8 minutes, or until desired doneness. After cooking, let the chops rest in a warm area at least 5 minutes before serving. Save the pan drippings from the veal porterhouse chops. Re-heat the pan over medium-high heat and add garlic, shallots, morel mushrooms, shimeiji mushrooms, tomato concasse, red wine, beef demi glace, 1 tbsp butter and season with salt and pepper to taste. Reduce "pan jus/gravy" by 30% to intensify flavors. Keep warm. To make the balsamic-truffle oil reduction, in a sauce pan, reduce balsamic vinegar by 80% or more until it becomes almost like a syrup consistency as it gently boils down. Add in the truffle oil slowly to incorporate thoroughly. Season with salt and pepper. In a small saute pan over medium heat, lightly steam or saute Monaco veggie medley until just tender, then tie each portion with a strip of blanched leek. Keep warm. In a medium saute pan or on the flat top grill, lightly brown or heat-mark the instant polenta cakes to heat through and give a nutty flavor. Keep warm. For crispy leeks, deep fry loosely, coated evenly with the cornstarch slurry batter untill leeks firm up crispy with some light browning. Reserve in a cool dry place to keep from being soggy. Combine each finished ingredient on the plate, garnish with something colorful and appetizing. Enjoy!