Grilled Balsamic Veal Chops

Grilled Balsamic Veal Chops

Yield: 4 Servings

2 shallots

2 garlic cloves

2 sprigs fresh rosemary

3 c balsamic vinegar,divided

1/2 c olive oil

1/2 t kosher salt

1/2 t black pepper

4 veal chops,10 oz each

1 c balsamic vinegar

4 t basil-infused oil

4 sprigs fresh thyme (garnish)

To be served with Balsamic Ratatouille and Mashed Potatoes

w/Mascarpone Cheese & Roasted Garlic

1. Roughly chop shallots, garlic and rosemary. Place 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.

2. Remove veal chops from marinade. Place on a hot grill. Cook at

medium temperature, turning once, for 9 to 13 minutes, until done to

your liking. If using a gas grill, the barbecue experts who staff the

Weber Grill Line (1-800-474-5568) recommend grilling the chops over

medium heat using the indirect method until chops reach 160 degrees

for medium and 170 degrees for well-done.

3. 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 will get about 4 teaspoons.

4. To assemble: On a warm plate, place 1/4 of the ratatouille in the

center of each plate. Place 1/4 of the mashed potatoes on top of each

serving of ratatouille. Drizzle 1 teaspoon basil oil over each

serving of potatoes. Lay grilled chops over potatoes and drizzle 1

teaspoon reduced balsamic vinegar over each. Garnish with thyme

sprigs.