Grilled Balsamic Veal Chops
Serve these lip-smacking chops with a risotto and a salad.
INGREDIENTS:
2 medium shallots, coarsely chopped
2 cloves garlic cloves, finely minced
2 sprigs fresh rosemary, coarsely chopped
3 cups balsamic vinegar, divided
1/2 cup extra virgin olive oil
1/2 tsp coarse salt
1/2 tsp freshly ground black pepper
4 large veal chops
4 sprigs fresh thyme, for garnish
DIRECTIONS:
1. Place the shallots, garlic and rosemary in a casserole dish large enough to hold the veal chops, along with 2 cups balsamic vinegar and the olive oil, salt, and pepper.
2. Add chops, cover, and marinate in the refrigerator for 6 to 8 hours.
3. Remove veal chops from marinade. Grill the chops over direct medium heat for about 20 minutes, turning once halfway through grilling time.
4. Meanwhile, reduce remaining 1 cup balsamic vinegar by placing it in a small saucepan. Heat over low heat, stirring frequently, until thick and syrupy, about 8 to 10 minutes.
4. To serve, drizzle 1 tsp reduced balsamic vinegar over each chop. Garnish with thyme sprigs.
Prep: 8 hours
Cook: 20 minutes
Serves: 4