Grilled Balsamic Veal Chops
Veal chops first take a nice long soak in a marinade of shallots, garlic, fresh rosemary and balsamic vinegar, and are then grilled to perfection. The marinade is cooked and reduced to a thick syrup and drizzled over the grilled 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 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. Add chops, cover, and marinate in the refrigerator for 6 to 8 hours.
- Remove veal chops from marinade. Grill the chops over direct medium heat for about 20 minutes for medium, turning once halfway through grilling time, or until until chops reach 160°F (70°C) for medium and 170°F (75°C) for well-done.
- 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. (Do not let vinegar boil rapidly or it will burn.) You should get about 4 teaspoons.
- To serve, drizzle 1 teaspoon reduced balsamic vinegar over each chop. Garnish with thyme sprigs, if desired.
Makes 4 servings.