Grilled Veal Chops with Morel Sauce
Tender, young veal chops paired beautifully with morels, fresh from the wild...a mouth-watering combination! These chops should be slightly pink and wonderfully juicy. The recipe is adapted from one in Gourmet Magazine, May 1995.
In a small saucepan, boil the water and sugar. Don't stir! When the liquid turns a golden caramel color remove from the heat and add the red wine vinegar and 1 tablespoon of the balsamic vinegar by trickling it down the side of the pan. This will cause the mixture to kick up some bubbles and steam. Continue stirring for about 3 minutes, or until the caramel is dissolved. Remove from heat.
In a heavy saucepan over moderate heat, cook the morels in the butter. Continue to cook and stir until the liquid from the morels is evaporated. This should take about 5 minutes. Use a slotted spoon to transfer the mushrooms to a bowl. Set aside.
Add the shallots to the mushroom pan and cook, stirring, until golden. Stir in the wine and boil until it's reduced to about 1 cup. This will take about 15 minutes. Add the veal stock and cook until it reduces to about 1 1/4 cups, which should take another 15 minutes.
Remove the pan from the heat and stir in the "caramel" mixture. Add the morels with salt and pepper to taste.
Stir in additional balsamic and lemon juice, if desired, just 1 teaspoon at a time.
For the Chops
6 veal chops, about 1 1/2 inch thick, at room temperature
extra virgin olive oil oil for rubbing on chops
Prepare the grill and preheat the oven to 425 F.
Rub the chops with the olive oil, then season with salt and pepper. Place the grilling rack about 5 or 6 inches from glowing coals, then grill the chops until evenly browned. This should take no more than 3 to 4 minutes on each side.
Arrange the browned chops in a shallow baking pan and roast in the oven for about 15 minutes. The meat should be juicy and with a touch of pink.
Serve the chops hot with the morel sauce.