What is it about spring that just makes you happier? Maybe its the sun or the warmer weather but breathing in the spring air in New England is one of the best experiences. To make the last few days of March even better is Balsamic glazed grilled veal chops on the porch. As we have posted about before, we love to grill! The woodfire smoke mixed with the succulent marinated meat really embodies the spring evening.
The recipe that we used was from Grill Grate and we ended up making a little less of the marinade since we only had 2 chops. We also added olive oil since we believe that it was probably missed in the original recipe. I will say that I was very impressed with this dish and would 100% make it again. Hope you enjoy reading!
- 6 Bone-In Veal Chops (10-14oz each)
- 2 shallots minced
- 3-4 cloves garlic minced
- 1 T rosemary minced
- 4 cups balsamic vinegar
- 1 t kosher salt
- 1 t fresh cracked black pepper
- 1/2 cup olive oil
- Sprigs of thyme for garnish
1. Combine all ingredients except the veal and thyme sprigs in a large bowl and whisk to incorporate. Pour balsamic mixture into a resealable Ziploc bag.
2. Trim any excess fat from the veal chops and place in bag. Toss to ensure even coating.
3. Seal the bag and refrigerate for at least 6-8 hours.
3. Prepare grill for a two-zone set up- one side about 200F and the other over 600F. Add some wood chips or pellets to introduce a bit of smoke. Remove veal chops from the bag and allow to drip dry momentarily. Season chops with salt and pepper and place on the cool side of the grill. Meanwhile pour the marinade into a sauce pan and bring to a simmer. Reduce by 50% or until the mixture has a slightly syrup like consistency. It will further thicken upon cooling.
4. Once the veal chops reach 115F internally move to the hot side of the grill and place on your GrillGrates. Grill for approximately 90 seconds before turning the chops 45 degrees to get those nice cross hatch grill marks. Grill an additional 90 seconds before flipping over. Immediately temp your veal chops to ensure they are still below 140F. After an additional 90 seconds turn the chops 45 degrees to finish. Remove from the grill once the veal chops have reached 140-145F.
5. Drizzle the veal chops with reduced marinating liquid and garnish with a sprig of thyme (if desired).