Grilled balsamic veal chops
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Shallots | |
| 2 | Garlic cloves | |
| 2 | Sprigs fresh rosemary | |
| 3 | cups | Balsamic vinegar; divided |
| ½ | cup | Olive oil |
| ½ | teaspoon | Kosher salt |
| ½ | teaspoon | Black pepper |
| 4 | Veal chops; 10 oz each | |
| 1 | cup | Balsamic vinegar |
| 4 | teaspoons | Basil-infused oil |
| 4 | Sprigs fresh thyme (garnish) | |
Directions
To be served with Balsamic Ratatouille and Mashed Potatoes w/Mascarpone Cheese & Roasted Garlic 1. Roughly chop shallots, garlic and rosemary. Place in a casserole dish large enough to hold the veal chops, along with 2 cups balsamic vinegar and the olive oil, salt, and pepper. Add chops, cover, and marinate in the refrigerator for 6 to 8 hours.
2. Remove veal chops from marinade. Place on a hot grill. Cook at medium temperature, turning once, for 9 to 13 minutes, until done to your liking. If using a gas grill, the barbecue experts who staff the Weber Grill Line (1-800-474-5568) recommend grilling the chops over medium heat using the indirect method until chops reach 160 degrees for medium and 170 degrees for well-done.
3. Meanwhile, reduce remaining 1 cup balsamic vinegar by placing it in a small saucepan. Heat over low heat, stirring frequently, until thick and syrupy, about 8 to 10 minutes. (Do not let vinegar boil rapidly or it will burn.) You will get about 4 teaspoons.
4. To assemble: On a warm plate, place ¼ of the ratatouille in the center of each plate. Place ¼ of the mashed potatoes on top of each serving of ratatouille. Drizzle 1 teaspoon basil oil over each serving of potatoes. Lay grilled chops over potatoes and drizzle 1 teaspoon reduced balsamic vinegar over each. Garnish with thyme sprigs.
Served at the Chicago 1996 Democratic National Convention.
Source: Chicago Sun Times, August 21, 1996