Grilled Veal Chops With Port Chile Sauce

Recipe Ingredients

1 lb	454g / 16oz	Veal chop
2 cups	474ml	Beef broth
1 cup	237ml	Port wine
2		Garlic
1 section		Rosemary
1/2 teaspoon	2.5ml	Black pepper - crushed
1 teaspoon	5ml	Poblano peppers - roasted and diced (large)
1		Hot chili peppers - roasted and diced
1 tablespoon	15ml	Flour
1 tablespoon	15ml	Water

Recipe Instructions

Roast chile peppers and set aside in bag to steam. Peel and finely dice when cool; set aside.

Combine broth, port, garlic, rosemary and black pepper. Simmer until reduced by half. Strain sauce and return liquid to pot.

Add finely diced chiles to sauce and stir.

Combine flour and water; add to sauce 1 tablespoon at a time, stirring until thick, until desired thickness is achieved.

Grill veal chops until done to taste and serve with sauce.

Source:
David Rosengarten

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