Ingredients
Grilled Veal:
- 4- 6-8 oz. Veal chops
- ½ c. Olive Oil
- 1 T Dried thyme leaves
- 2 tsp Salt
- 1 tsp Ground black pepper
Cherry Agrodolce:
- 1 T Olive oil
- 1 Shallot, minced
- 1 Garlic clove, minced
- 2 c. Balsamic vinegar
- 2 T Honey
- ½ lb. Pitted Cherries, about 1 ½ c. (Dark or Red; Fresh or frozen and thawed)
Optional sides:
- 1 lb. Asparagus; ends cut, blanched, toss with 2 T olive oil and 2 t lemon pepper seasoning, grilled until light char.
- 4-5 Russet Potatoes; boiled then whipped with ½ c. heavy cream, ¼ c. butter, 1 tsp salt, ½ tsp pepper, 2 tsp garlic powder.
Instructions
- Mix ½ c. olive oil, thyme, salt, and pepper. Rub gently onto chops.
- Let marinate for 1 hour- or longer for an extra tender chop.
- Heat 1 T of olive oil in a small saucepan. Add minced shallot and cook until browned then add garlic, cooking for another minute. Pour in balsamic vinegar and bring to a gentle boil, then reduce to a simmer for about 10 minutes.
- At this point, you can either strain off the shallot/garlic mixture or leave it in for a heartier reduction. I strain the liquid off, right into the bowl of pitted cherries.
- Return the cherries and liquid to heat and add 2 T of honey. Bring to a boil then reduce and simmer for an additional 20-25 minutes, depending on your desired consistency. Season with salt and pepper and allow to cool to room temperature.
- Heat the grill to high. Once hot, remove as much excess oil from veal chops as possible. Place veal on grill and do not disturb for 3 minutes, or until the meat naturally releases from the grill. Flip chops and cook for another 2 minutes until desired doneness is reached by using an instant read thermometer. Let the meat rest before serving with cherry Agrodolce.
- Serve chop set atop mashed potatoes and asparagus. Spoon about 2 T of Agrodolce sauce onto the plate and garnish with a few cherries each.
