Veal Chops in Herbed Marinade

• servings: 8 servings
• active time: 15 minutes
• total time: 35 minutes

Ingredients

1 cup red wine

1/4 cup veal demi-glace

3 fresh rosemary sprigs plus 2 Tbs. roughly chopped rosemary, plus more  sprigs for garnish

3 fresh thyme sprigs plus 2 Tbs. roughly chopped thyme, plus more  sprigs for garnish

1/4 cup olive oil

6 veal chops, each 1 inch thick

Salt and freshly ground pepper, to taste

1 to 2 Tbs. cold unsalted butter, cut into cubes

Directions

To make a rosemary demi-glace, in a small saucepan over high heat, combine the wine and 1 cup water and bring to a boil. Remove from the heat and whisk in the demi-glace until smooth. Set the pan over low heat, add the 3 rosemary and thyme sprigs, and simmer until the mixture is reduced slightly, 10 to 15 minutes. Strain through a sieve into another small saucepan; discard the herbs. Keep the demi-glace warm on the stovetop.

In a small bowl, stir together the olive oil, chopped rosemary and thyme. Place the veal chops in a shallow dish and generously season with salt and pepper. Pour the herbed oil over the meat and turn to coat well. Cover and let stand for 10 to 15 minutes.

Prepare a medium-hot fire in a grill. Brush and oil the grill grate.

Grill the veal chops directly over medium-high heat, turning once, until nicely grill-marked and charred, 4 to 6 minutes per side. Move the chops to indirect heat, cover, and grill until firm to the touch and cooked to your liking. Transfer the chops to a large serving platter, cover loosely with aluminum foil and let rest for 5 minutes.

Rewarm the demi-glace if needed. Add the butter cubes, one at a time, whisking after each addition. Strain any accumulated meat juices into the demi-glace.

Garnish the chops with rosemary and thyme sprigs and spoon the sauce over the chops, or pass the chops at the table with the sauce on the side. Serves 6.

Adapted from Williams-Sonoma On the Grill, by Willie Cooper (Oxmoor House, 2009).