Caramelized Veal Chops with Balsamic Syrup
- 1/3 cup balsamic vinegar
- 2 Tbs. soy sauce
- 1/2 cup orange juice
- 1 Tbs. sugar
- 2 tsp. crushed white peppercorns
- 4 veal rib chops, each 6 oz., trimmed of fat
Adapted from williams-sonoma.com
In a small saucepan over medium-high heat, combine the vinegar and soy sauce. Bring to a boil and cook until the liquid is reduced to 3 Tbs., about 5 minutes. Remove the pan from the heat, stir in the orange juice and set aside.
In a small bowl, stir together the sugar and peppercorns. Press the sugar mixture onto one side of each veal chop, dividing it evenly.
Heat a large nonstick fry pan over medium-high heat. Coat the pan with nonstick cooking spray. Add the chops, sugar sides down, and cook until caramelized underneath, about 3 minutes. Using tongs, turn the chops and continue cooking until the meat is just springy when pressed with a finger for medium-rare, 2 to 3 minutes more, or until done to your liking.
Transfer the chops to a warmed platter. Return the pan to medium-high heat. Add the reduced vinegar mixture and deglaze the pan, stirring with a wooden spoon to scrape up any browned bits from the pan bottom. Bring to a boil and cook until the liquid is reduced to 3 Tbs., about 3 minutes.
Streak 4 warmed individual plates with the reduced sauce and top each with a veal chop. Serve hot.