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Grilled Veal Chops with Tarragon - Tomato Sauce

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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

Details

Servings 1
Adapted from keyingredient.com

Preparation

Step 1

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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