Veal Chops with Balsamic Sauce Time: 35 minutes
2 veal chops, preferably center- cut and about 1" (2.5cm) thick
1/2 cup plus 2 tbs balsamic vinegar
1 cup dry white wine (or red, in a pinch)
1/2 cup beef stock
1 1/2 tsp cornstarch (maizena)
1 tbs olive oil
Mix 1 tbs olive oil and 1 tbs balsamic vinegar well with whisk. Put on both sides of chops and set aside. In small saucepan bring 1/2 cup vinegar to boil over medium heat and boil gently until reduced by half. Add white wine, bring back to boil and boil gently until again reduced by half. Add beef stock, bring back to boil and boil gently until again reduced by half. You should end up with between 1/2 and 3/4 cup of sauce. Dissolve cornstarch in remaining 1 tbs vinegar and stir into sauce to thicken slightly. Keep warm. Grill chops on barbecue for 10 - 12 minutes depending on how thick and how done you want them or broil 12 - 15 minutes. Take a peak to see how done they are - when correct remove from grill, put on plates, spoon a little sauce over and pass the rest.
Cooking for Two? Or more?
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