Grilled Balsamic Veal Chops
Submitted by nuttyacre
Grilled veal chops marinated 6-8 hours in balsamic vinegar, rosemary, shallots, and garlic, then finished with a balsamic reduction drizzle and basil oil. A restaurant-quality main course.
YIELD
4 servingsPREP
10 minCOOK
10 minREADY
6 hrsThese veal chops get a long soak in a balsamic-rosemary marinade, 6 to 8 hours minimum, that transforms them into something truly special. Two cups of balsamic vinegar with olive oil, shallots, garlic, and fresh rosemary penetrate the meat deeply, giving each chop a sweet-tangy crust when it hits the grill.
The balsamic reduction is the finishing touch. A separate cup of vinegar gets simmered low and slow until it turns thick and syrupy, concentrating down to just 4 teaspoons of intensely flavored glaze. Keep the heat low and stir frequently. If the vinegar boils too hard, it turns bitter instead of sweet.
Grill the chops over medium heat using the indirect method. Veal dries out fast on high heat, so patience here is everything. One flip is all you need. Let the chops rest a few minutes before plating so the juices redistribute.
Pro Tips
- Marinate in the refrigerator, not at room temperature. Six hours is the minimum for real flavor penetration.
- Don’t crowd the grill. Veal chops this size (10 oz each) need space and airflow.
- A meat thermometer is your best friend here. Pull at 155°F (68°C) for medium, the meat will carry over a few more degrees while resting.
- The balsamic reduction can be made ahead and rewarmed gently before serving.
Variations
- Herb butter finish: Top each chop with a pat of compound butter made with thyme and roasted garlic.
- Lamb swap: Use thick-cut lamb loin chops if veal isn’t available. Same marinade time, similar cook time.
- Citrus balsamic: Add the zest of one orange to the marinade for a brighter, more complex flavor.
Ingredients
Directions
To be served with Balsamic Ratatouille and Mashed Potatoes with Mascarpone Cheese and 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.
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.
Grill the chops over medium heat using the indirect method until chops reach 160 degrees for medium and 170 degrees for well-done.
Meanwhile, reduce remaining 1 cup balsamic vinegar by Heat over low heat, stirring frequently, until thick and syrupy, about 8 to 10 minutes. Do not let vinegar boil rapindly. You will get about 4 teaspoons. To assemble: On a warm plate, place ¼ of the ratatouille in place ¼ 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.
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