4 bone-in Veal Loin Chops or Rib Chops, cut 1 1/4-inch thick
1 teaspoon each salt and fresh ground pepper
1/4 cup plus 2 tablespoons fresh chopped tarragon
6 cloves fresh garlic, minced
2 large tomatoes, chopped
3 tablespoons plus 1 tablespoon olive oil
4 teaspoons balsamic vinegar
* fresh tarragon sprigs, optional
Arrange charcoal in half of grill and heat 30 minutes or heat one side of gas grill 10 minutes with lid closed.
Season veal chops with salt and pepper.
Chop tarragon, mince garlic and chop tomatoes. Combine 1/4 cup chopped tarragon, 3 tablespoons oil and 4 cloves minced garlic in a 9 x 13-inch dish. Add veal chops. Turn to coat. Marinate 10 minutes.
Meanwhile, blend chopped tomato and 1 tablespoon oil in food processor or blender until smooth. Add 2 tablespoons tarragon, vinegar and 2 cloves minced garlic; pulse to just mix. Season sauce with salt and pepper. Warm sauce in a small sauce pan over Low heat 2 to 3 minutes just prior to serving. Do not boil.
Sear chops on heated side of grill 2 minutes per side then move to cool side. Cook 18 to 22 minutes in closed grill. Maintain air chamber temperature between 350 to 400°F. Remove chops when a thermometer inserted in center reads 140F for Medium-Rare doneness. Let stand 5 minutes. (Chops may be seared in a heated skillet 2 minutes per side and roasted in a 400°F on a rack in a shallow roasting pan 15 minutes.)
Serve grilled veal chops with tarragon-tomato sauce. Garnish with tarragon sprigs if desired.
No Nutritional Information Available
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