GRILLED VEAL PORTERHOUSE CHOP

Grilled Veal Porterhouse Chop image

Yield Serves 4

Number Of Ingredients 13

Fig Cabernet Glaze
2 cups Cabernet Sauvignon
8 dried figs, halved
1 quart store-bought veal stock (see Sources) or chicken stock, homemade (page 240) or store-bought
2 shallots, finely diced
2 tablespoons Cabernet vinegar or other red wine vinegar
1 tablespoon honey
Kosher salt and freshly ground black pepper
Grilled Veal Porterhouse Chops
4 (14-ounce) veal porterhouse chops, trimmed of excess fat
2 tablespoons canola oil
Kosher salt and freshly ground black pepper
Fresh flat-leaf parsley sprigs, for garnish

Steps:

To make the glaze, bring 1 cup of the wine to a simmer in a small saucepan. Remove from the heat, add the figs, and let steep while you prepare the glaze.
Put the veal stock in a medium saucepan and bring to a boil over high heat. Cook until reduced by half to 2 cups, about 15 minutes. Add the shallots and remaining 1 cup wine to the stock and continue cooking over high heat, stirring occasionally, until reduced to a sauce consistency (see page 250), about 25 minutes. Stir in the vinegar and honey and season with salt and pepper. Drain the figs and stir into the sauce. Keep warm. The glaze can be made 1 day in advance and stored covered in the refrigerator. Reheat before serving.
Remove the chops from the refrigerator 20 minutes before grilling. Preheat the grill to high or heat a grill pan over high heat.
Brush both sides of the chops with the oil and season with salt and pepper. Put the chops on the grill or in the grill pan and cook until golden brown and slightly charred, about 5 minutes. Turn the chops over, reduce the heat to medium, and continue cooking until the bottoms are golden brown and slightly charred and the chops are cooked to 140°F internal temperature on a meat thermometer, about 8 minutes longer. Remove the chops from the heat and let rest for 5 minutes.
Place the chops on 4 large dinner plates. Ladle some of the glaze over each chop and garnish with parsley sprigs.