VEAL CHOPS WITH TCHOPITOULAS SAUCE
Steps:
- Bring first 8 ingredients to boil in heavy medium saucepan (mixture may appear curdled but will smooth out when simmered). Reduce heat and simmer until reduced to 2 cups, stirring occasionally, about 1 1/2 hours. Add honey and simmer until reduced to 1 1/3 cups. Strain through fine sieve (can be prepared 1 day ahead, cool; refrigerate). Prepare barbecue grill (high heat). Rub oil over veal chops. Season with salt and pepper. Bring sauce to simmer over medium heat, stirring constantly. Whisk in chopped butter, 2 tablespoons green peppercorns and pimientos. Season with salt and pepper. Remove from heat. Grill veal about 5 minutes per side for medium, brushing once with ΒΌ cup of sauce. Divide veal among plates. Spoon sauce over and serve.
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