Grilled Balsamic Veal Chops

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.