Grilled Veal Chops with Tarragon - Tomato Sauce

Grilled Veal Chops with Tarragon - Tomato Sauce
Adapted from keyingredient.com
Grilled Veal Chops with Tarragon - Tomato Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Adapted from keyingredient.com

Ingredients

  • 2

    bone-in veal loin chops or rib chops cut 1 1/4-inch thick

  • 1

    tsp each salt and fresh ground pepper

  • 1/4

    cup plus 2 Tbs fresh chopped Tarragon

  • 6

    cloves fresh garlic, minced

  • 2

    large tomatoes, chopped

  • 3

    Tbs plus 1 tsp Olive Oil

  • 4

    Tbs. Balsamic Vinegar

  • Fresh Tarragon sprigs, optional

Directions

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. Continue 1/4 cup chopped tarragon, 3 Tbs oil and 4 cloves minced garlic in a 9 x 13 inch pan. Add veal chops. Turn to coat. Marinate 10 minutes. Meanwhile, blend chopped tomato and 1 Tbs. oil in food processor or blender until smooth. Add 2 Tbs. tarragon, vinegar and 2 cloves minced garlic; pulse to just mix. Season sauce with salt and peppers. 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 degrees. Remove chops when a thermometer inserted in center reads 140 degrees for medium-rare doneness. Let stand 5 minutes. (Chops may be seared n a heated skillet 2 minutes per side and roasted in a 400 degree on a rack in a shallow roasting pan 15 minutes.) Serve grilled veal chops with tarragon-tomato sauce. Garnish with tarragon sprigs, if desired.

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