Grilled Veal Porterhouse Chop

Name: Grilled Veal Porterhouse Chop
Yield: Serves 4
Ingredients: 2 cups Cabernet Sauvignon; 8 dried figs, halved; 1 quart store-bought veal stock (see Sources) or chicken stock, homemade (page 240) or store-bought; 2 shallots, finely diced; 2 tablespoons Cabernet vinegar or other red wine vinegar; 1 tablespoon honey; Kosher salt and freshly ground black pepper; 4 (14-ounce) veal porterhouse chops, trimmed of excess fat; 2 tablespoons canola oil; Kosher salt and freshly ground black pepper; Fresh flat-leaf parsley sprigs, for garnish

December 14, 2011

Tender veal is most commonly served in lighter preparations because of its delicate nature, but the porterhouse cut is substantial enough to allow for a truly rich and deeply flavorful sauce such as this one. Intensely sweet dried figs steeped in wine join a reduction of wine and veal stock to form a syrupy glaze that coats the veal in flavor. Cabernet vinegar (though another red wine vinegar will do) balances the figs’ inherent sweetness with its bright acidity. Uncommon as they are, veal porterhouse chops make this a memorable, special-occasion dish, but you could certainly substitute thick-cut pork chops with excellent results.

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