Monday, June 17, 2013

Veal Chops with Balsamic Vinegar

Yields 3 servings
Adapted from Bon Appétit, March 1996 

3 Each veal, loin chop 
1 Tbls rosemary, fresh chopped
Tbls thyme, fresh chopped
Tbls oil, olive 
Tbls wine, dry red 
3 Cloves garlic, fresh minced
1 tsp pepper, white, ground 
3/4 Cups vinegar, balsamic 
1 tsp sugar, white 

Tools Needed:
Lodge Logic L10SK3 12-Inch Pre-Seasoned Skillet 

Place chops in a glass baking dish. Rub both sides with garlic, white pepper, rosemary and thyme. Cover and marinate 1 hour. 

Preheat oven to 450 degrees. Heat olive oil in oven-proof skillet over high heat. Add chops and sear both sides until brown, about 3 minutes each side. 

Transfer skillet to oven; roast veal about 6 minutes for medium rare. 

Transfer veal to platter, tent with foil. Add vinegar and wine to pan, scraping up any browned bits. Add sugar and boil until reduced to a syrupy consistency, about 3 to 5 minutes. 

Pour over veal.

Serve with Risotto with Mushrooms and Fontina Cheese.