Grilled veal chops with port chile sauce
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Veal chop |
| 2 | cups | Beef broth |
| 1 | cup | Port wine* |
| 2 | Cloves garlic | |
| 1 | Sprig rosemary | |
| ½ | teaspoon | Black pepper; crushed |
| 1 | Poblano peppers; roasted and diced | |
| 1 | Hot chili peppers; roasted and diced | |
| 1 | tablespoon | Flour |
| 1 | tablespoon | Water |
Directions
Roast chile peppers & set aside in bag to steam. Peel & finely dice, when cool; set aside.
Combine broth, port, garlic, rosemary & black pepper. Simmer until reduced by half. Strain sauce and return liquid to pot. Add finely diced chiles to sauce & stir. Combine flour and water; add to sauce 1 tablespoon at a time, stirring until thick, til desired thickness is achieved.
Grill veal chops until done to taste & serve with sauce.
Per serving: 355 Calories; 16g Fat (42% calories from fat); 40g Protein; 11g Carbohydrate; 117mg Cholesterol; 1693mg Sodium Suggested Wine: Pinot Noir
Serving Ideas : Polenta with sun-dried tomatoes Recipe by: Lisa (shade) Posted to CHILE-HEADS DIGEST V4 #058 by shade <liveoak@...> on Aug 2, 1997