Short on time tonight? Marinate the meatovernight for a dinner in no time and for more flavorful chopstoo.
Recipe: Grilled Veal Chopswith Pesto Mushrooms
4 veal loin chops, cut 3/4-inch thick 1/4 cup dry white wine 1 tablespoon snipped fresh sage or thyme 1 tablespoon white wine Worcestershire sauce 1 tablespoon olive oil 3 large cloves garlic, minced 8 large fresh mushrooms (2 to 2 1/2-inches in diameter) 2 to 3 tablespoons prepared pesto
Trim fat from chops. Place chops in aresealable plastic bag set in a shallow dish. For marinade, ina small bowl combine wine, sage, Worcestershire sauce, oil, andgarlic. Pour over chops; seal bag. Marinate in the refrigeratorfor 6 to 24 hours, turning bag occasionally.
Drain veal chops, reserving marinade.Sprinkle chops with freshly ground black pepper. For a charcoalgrill, grill chops on the rack of an uncovered grill directlyover medium coals to desired doneness, turning and brushing withmarinade halfway through cooking. Allow 12 to 14 minutes formedium-rare (145°F / 60°C) and 15 to 17 minutes for medium(160°F / 70°C).
Meanwhile, carefully remove stems frommushrooms; chop stems for another use or discard. Brush mushroomcaps with reserved marinade; place mushrooms, stem sides down,on grill rack. Grill for 4 minutes. Turn stem sides up; spoonsome pesto into each. Grill about 4 minutes more or until heatedthrough. (For a gas grill, preheat grill. Reduce heat to medium.Place chops, then mushrooms on grill rack over heat. Cover andgrill as above.) Serve mushrooms with veal chops.
RattlinPans.tv Presents Veal Chop with a Mushroom, Shallot, & Sage ReductionIf the Grilled Veal Chopswith Pesto Mushrooms recipe was useful and interesting, you can share it with your friends or leave a comment.