Veal chops take a nice long soak in a marinadeof shallots, garlic, fresh rosemary and balsamic vinegar, andgrilled to perfection. The marinade is then cooked, reduced toa thick syrup and drizzled over the grilled chops.
Recipe: Grilled BalsamicVeal Chops
2 shallots, coarsely chopped 2 garlic cloves, finely minced 2 sprigs fresh rosemary, coarsely chopped 3 cups balsamic vinegar; divided 1/2 cup extra virgin olive oil 1/2 teaspoon coarse salt 1/2 teaspoon freshly ground black pepper 4 veal chops (10-ounces each) 4 sprigs fresh thyme, for garnish (optional)
Place the prepared shallots, garlic androsemary in a casserole dish large enough to hold the veal chops,along with 2 cups balsamic vinegar and the olive oil, salt, andpepper. Add chops, cover, and marinate in the refrigerator for6 to 8 hours.
Remove veal chops from marinade. Grillthe chops over direct medium heat for about 20 minutes for medium,turning once halfway through grilling time, or until until chopsreach 160°F (70°C) for medium and 170°F (75°C)for well-done.
Meanwhile, reduce remaining 1 cup balsamicvinegar by placing it in a small saucepan. Heat over low heat,stirring frequently, until thick and syrupy, about 8 to 10 minutes.(Do not let vinegar boil rapidly or it will burn.) You shouldget about 4 teaspoons.
To serve, drizzle 1 teaspoon reduced balsamicvinegar over each chop. Garnish with thyme sprigs, if desired.
Makes 4 servings.
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