Grilled veal chops with port chile sauce

Yield: 2 Servings

Measure Ingredient
1 pounds Veal chop
2 cups Beef broth
1 cup Port wine*
2 \N Cloves garlic
1 \N Sprig rosemary
½ teaspoon Black pepper; crushed
1 \N Poblano peppers; roasted and diced
1 \N Hot chili peppers; roasted and diced
1 tablespoon Flour
1 tablespoon Water

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

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