Yield: 2 Servings
|1 pounds||Veal chop|
|2 cups||Beef broth|
|1 cup||Port wine*|
|½ teaspoon||Black pepper; crushed|
|1||Poblano peppers; roasted and diced|
|1||Hot chili peppers; roasted and diced|
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