Veal Chops with Port & Gorgonzola Sauce

Cooking With Nick Stellino
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Ingredients:

4 veal chops (totaling approximately 3 pounds), cut approximately ¾ inch to 1 inch thick
1 teaspoon salt
1 teaspoon pepper
3 tablespoons DaVinci® Extra Light 100% Pure Olive Oil

Marinade:
½ cup diced onion
1 teaspoon Tabasco Sauce
1 tablespoon C&H® or Domino® sugar
2 tablespoons fresh rosemary
3 tablespoons DaVinci® Extra Virgin Olive Oil
2 garlic cloves, chopped
1 tablespoon salt
1 teaspoon pepper
¼ cup port
2 cups water

Port & Gorgonzola Sauce:
4 tablespoons DaVinci® Extra Virgin Olive Oil
½ cup diced onion
2 tablespoons fresh rosemary, loosely packed
Veal trimmings
2 garlic cloves, chopped
2 thick slices bacon, cut into 1-inch pieces
1½ cups port
4 cups veal or chicken stock
5 ounces crumbled Gorgonzola cheese
1½ tablespoons butter
Serves 4
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Start by trimming the meat from the bone of each veal chop (frenching the bone). Set aside the trimmings for making the sauce.
To marinate the veal chops:
Whisk all of the marinade ingredients together and pour into a resealable plastic bag containing the meat. Marinate in the refrigerator at least 5 hours or overnight. Make the Port & Gorgonzola Sauce. (See accompanying recipe.) The sauce can be made the day before and stored in the refrigerator.
Take the meat out of the marinade; discard the marinade. Salt and pepper the meat.
To cook the veal chops:
Option one:
Brush with the extra light olive oil and grill on the barbecue on medium-high heat, about 5 to 6 minutes per side. After grilling, place the meat on a tray and cover with foil; let it rest.
Option two:
In a pan large enough to hold all the pieces of meat, preheat the extra light olive oil over high heat until it starts to sizzle. Add the meat, reduce the heat to medium, and cook for about 5 to 6 minutes per side, basting the chops with the olive oil and juices from the bottom of the pan. Place the meat on a tray and cover with foil; let it rest.
To prepare the Port & Gorgonzola Sauce:
In a saucepan, cook the extra virgin olive oil over high heat for 1 minute. Add the onion, rosemary leaves and veal trimmings, and reduce the heat to medium. Cook for 4 minutes, until the onion has softened. Add the garlic and bacon, and stir well; cook for 1 more minute. Increase the heat to high and add the port. Cook for 2 to 3 minutes, stirring well. Add the stock, bring to a boil, then reduce to a simmer. Cover the pot and let the sauce simmer for 45 minutes. Strain the sauce and discard the solids.
Bring the sauce to a boil over medium-high heat and cook for 8 to 10 more minutes, until it thickens. Store the sauce in the refrigerator until you’re ready to use it. It will keep for 2 days.
When you’re ready to serve the dish, in a clean sauté pan large enough to hold all the pieces of meat, bring the sauce to a boil over high heat. Add the cooked veal chops and reduce the heat to medium-low. Cook for 2 to 3 minutes, basting the meat.
Place the meat on individual plates. Increase the heat to high and cook the sauce for 1 to 2 more minutes until it thickens. Add the crumbled Gorgonzola cheese, stirring well until it has all melted into the sauce. Turn off the heat, add the butter, and stir well until completely melted.
To serve:
Pour some of the Port & Gorgonzola Sauce over the meat and bring the rest to the table in a sauce boat. Broiled asparagus or roasted butternut squash with Parmesan makes a great accompaniment for this dish.
©2013 Nick Stellino Productions