BALSAMIC GRILLED VEAL CHOPS
i made this last week after not having veal chops for several years, i forgot how great they are..
if any of you have not cooked with Balsamic vinegar you dont know what you are missing..next time you grill a steak or pork chop or even vegatables, reduce about a 1/2-1 cup of balsamic vinegar by simmering till it turns to a syrup. drizzle over then meat or use as a dipping sauce. i buy the 4 year old balsamic vinergar (the older the more expensive and more flavor).
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.
if any of you have not cooked with Balsamic vinegar you dont know what you are missing..next time you grill a steak or pork chop or even vegatables, reduce about a 1/2-1 cup of balsamic vinegar by simmering till it turns to a syrup. drizzle over then meat or use as a dipping sauce. i buy the 4 year old balsamic vinergar (the older the more expensive and more flavor).
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.
