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GRILLED VEAL CHOP RECIPE WITH HERBS

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Grilled veal chop with herbs
 

Ingredients:

4 (10 oz. each) veal chops,
1 tablespoon butter,
2 tbsp. diced shallots,
1/2 cup sliced mushrooms (optional),
1 tbsp. cooking cream,
1/2 cup port wine,
1/2 cup demi-glace or au-jus base,
fresh thyme and rosemary,
fresh or dried oregano,
sea salt and freshly ground pepper.

Recipe: Season the veal chops with sea salt just before grilling and grill them to the desired temperature. Meanwhile, heat the butter in a frying pan and sauté the shallots with the mushrooms (if using). Deglaze with the port wine and add the herbs, the au-jus and the cream. Reduce the sauce to half. Serve the veal chops with your selection of vegetables and potato and pour the port wine sauce over them. I served the veal chop for this photo with yellow beans, roasted baby eggplant, bok choy, purple and white sweet Parisienne potato and Brussels sprouts.

Tip: Instead of demi-glace or au-jus you can use the drippings from the veal chops, if you are able to collect them during grilling.


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