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Grilled Veal Chops with
Radicchio and Fresh Bing
Cherry Sauce |
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Wine Pairing: Merlot |
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Serves
6 |
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For the Cherry Sauce |
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2
Tablespoons
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Unsalted Butter |
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1/4 Cup |
Shallots, minced |
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1/2 Cup |
Red Wine |
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3/4 Cup |
Chicken stock |
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1 Cup |
Bing cherries, pitted
and halved |
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Kosher salt |
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Freshly ground black
pepper |
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For the Veal Chops |
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6 |
Bone in veal chops (8oz
each) |
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1/4 Cup
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Olive Oil |
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Kosher salt |
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Freshly ground black
pepper |
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1 Large Head |
Radicchio, cut into six
wedges |
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Preparation for the
Cherry Sauce |
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Melt butter in a large
skillet over medium
heat. Add the shallots. |
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Sauté shallots until
soft and lightly
browned, about 5
minutes. |
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Add the red wine to the
pan and de-glaze,
stirring frequently and
scraping up any browned
bits, about 1 minute. |
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Add the chicken stock
and cherries. Bring to a
simmer and allow to
reduce by half, about 5
minutes. |
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Season to taste with
salt and black pepper. |
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Preparation for the Veal
Chops |
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Prepare barbeque
(medium-high heat). |
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Rub veal chops and
radicchio with olive oil
and sprinkle with salt
and pepper. |
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Grill veal and radicchio
to desired doneness.
Veal will take about 4-5
minutes per side for
medium. |
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Serve veal with the
radicchio and cherry
sauce. |
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Grilled Veal Chops with Cherry Sauce
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