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Add a photoServings: 4
Ingredients
- 2 x Shallots
- 2 x Garlic cloves
- 2 sprg fresh rosemary
- 3 c. Balsamic vinegar, divided
- 1/2 c. Extra virgin olive oil
- 1/2 tsp Kosher salt
- 1/2 tsp Black pepper
- 4 x Veal chops, 10 ounce each
- 1 c. Balsamic vinegar
- 4 tsp Basil-infused oil
- 4 sprg fresh thyme (garnish)
Directions
- 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 sufficient to hold the veal chops, along with 2 c. balsamic vinegar and the extra virgin olive oil, salt, and pepper. Add in chops, cover, and marinate in the refrigerator for 6 to 8 hrs.
- 2. Remove veal chops from marinade. Place on a warm grill. Cook at medium temperature, turning once, for 9 to 13 min, till 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 till chops reach 160 degrees for medium and 170 degrees for well-done.
- 3. Meanwhile, reduce remaining 1 c. balsamic vinegar by placing it in a small saucepan. Heat over low heat, stirring frequently, till thick and syrupy, about 8 to 10 min. (Don't let vinegar boil rapidly or possibly it will burn.) You will get about 4 tsp..
- 4. To assemble: On a hot 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 tsp. basil oil over each serving of potatoes. Lay grilled chops over potatoes and drizzle 1 tsp. reduced balsamic vinegar over each. Garnish with thyme sprigs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 287g | |
| Recipe makes 4 servings | |
| Calories 473 | |
| Calories from Fat 241 | 51% |
| Total Fat 27.29g | 34% |
| Saturated Fat 3.86g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 351mg | 15% |
| Potassium 320mg | 9% |
| Total Carbs 45.48g | 12% |
| Dietary Fiber 1.0g | 3% |
| Sugars 38.14g | 25% |
| Protein 1.53g | 2% |
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