Grilled Balsamic Veal Chops
Yield
4 servingsPrep
10 minCook
10 minReady
6 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
shallots
|
*
|
| 2 | each |
garlic cloves
|
|
| 2 | Sprigs |
rosemary leaves
fresh |
*
|
| 3 | cups |
balsamic vinegar
divided |
|
| ½ | cup |
olive oil
|
|
| ½ | teaspoon |
kosher salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 4 | each |
veal chops
10 oz each |
* |
| 1 | cup |
balsamic vinegar
|
|
| 4 | teaspoons |
basil-infused oil
|
* |
| 4 | Sprigs |
thyme
fresh, garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
shallots
|
*
|
| 2 | each |
garlic cloves
|
|
| 2 | Sprigs |
rosemary leaves
fresh |
*
|
| 7.1E+2 | ml |
balsamic vinegar
divided |
|
| 118 | ml |
olive oil
|
|
| 2.5 | ml |
kosher salt
|
|
| 2.5 | ml |
black pepper
|
|
| 4 | each |
veal chops
10 oz each |
* |
| 237 | ml |
balsamic vinegar
|
|
| 2E+1 | ml |
basil-infused oil
|
* |
| 4 | Sprigs |
thyme
fresh, garnish |
*
|
Directions
To be served with Balsamic Ratatouille and Mashed Potatoes with Mascarpone Cheese and 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.
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.
Grill the chops over medium heat using the indirect method until chops reach 160 degrees for medium and 170 degrees for well-done.
Meanwhile, reduce remaining 1 cup balsamic vinegar by Heat over low heat, stirring frequently, until thick and syrupy, about 8 to 10 minutes. Do not let vinegar boil rapindly. You will get about 4 teaspoons. To assemble: On a warm plate, place ¼ of the ratatouille in 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.
