These Grilled Balsamic Veal Chops offer a sophisticated yet approachable dinner option. The veal is tenderized and infused with flavor through a robust marinade of fresh rosemary, garlic, shallots, and balsamic vinegar. Grilling brings out a smoky char that contrasts beautifully with the sweet-tangy reduced balsamic glaze drizzled on top. The dish is elevated with a touch of basil-infused oil and fresh thyme, creating a balance of earthy and bright notes. Perfect for a special weeknight dinner or a weekend gathering, this recipe highlights the delicate taste of veal while providing enough depth to satisfy hearty appetites. It pairs wonderfully with roasted vegetables or mashed potatoes.
Grilled Balsamic Veal Chops
Description
These Grilled Balsamic Veal Chops offer a sophisticated yet approachable dinner option. The veal is tenderized and infused with flavor through a robust marinade of fresh rosemary, garlic, shallots, and balsamic vinegar. Grilling brings out a smoky char that contrasts beautifully with the sweet-tangy reduced balsamic glaze drizzled on top. The dish is elevated with a touch of basil-infused oil and fresh thyme, creating a balance of earthy and bright notes. Perfect for a special weeknight dinner or a weekend gathering, this recipe highlights the delicate taste of veal while providing enough depth to satisfy hearty appetites. It pairs wonderfully with roasted vegetables or mashed potatoes.Ingredients
Directions
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Roughly chop the shallots, garlic cloves, and fresh rosemary sprigs.
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Place the chopped aromatics in a large casserole dish or resealable bag large enough to hold the veal chops flat.
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Add 2 cups of the balsamic vinegar, olive oil, kosher salt, and black pepper to the dish. Mix well to combine.
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Add the veal chops to the marinade, ensuring they are fully submerged. Cover tightly and refrigerate for 6 to 8 hours, turning occasionally if possible.
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Meanwhile, pour the remaining 1 cup of balsamic vinegar into a small saucepan.
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Heat the vinegar over low heat, stirring frequently, until it reduces to a thick, syrupy consistency, about 8 to 10 minutes. Do not let it boil rapidly to prevent burning. You should have approximately 4 teaspoons of glaze.
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Remove the veal chops from the marinade and let them come to room temperature for about 15 minutes. Discard the used marinade.
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Preheat your grill to medium heat.
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Place the veal chops on the hot grill. Cook for 9 to 13 minutes total, turning once halfway through, until the internal temperature reaches 145F for medium-rare or 160F for medium.
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Transfer the grilled chops to warm plates.
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Drizzle 1 teaspoon of the reduced balsamic vinegar over each chop.
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Garnish with fresh thyme sprigs and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 653.4kcal
- % Daily Value *
- Total Fat 36.2g56%
- Saturated Fat 6.4g32%
- Cholesterol 81.0mg27%
- Sodium 2856.2mg120%
- Total Carbohydrate 42.0g15%
- Dietary Fiber 0.7g3%
- Sugars 33.6g
- Protein 28.1g57%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
