VEAL CHOPS WITH TCHOPITOULAS SAUCE

VEAL CHOPS WITH TCHOPITOULAS SAUCE image

Yield 4

Number Of Ingredients 14

5 c. veal stock, beef broth
1.5 c. Port
1 c. whipping cream
1/2 c. balsamic vinegar
2 bay leaves
1 tbs. green peppercorns in brine, drained
1 tbs. fresh rosmary, minced
1.5tsp fresh thyme, minced
0.25 c . honey
3 tbs. vegetable oil
4 8-oz. veal loin chops
2 tbs. chilled unsalted butter, chopped
2 tbs green peppercorns in brine, drained
2 tbs diced pimientos

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 ¼ cup of sauce. Divide veal among plates. Spoon sauce over and serve.