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Grilled Veal Chop with Hot And Sweet Pepper Relish

Serves: 2

Balsamic Reduction
3 cups balsamic vinegar
1 tablespoon honey
Salt

Put the vinegar in a medium nonreactive saucepan and bring to a boil over high heat. Reduce the heat to medium and cook until thickened and reduced to approximately ½ cup. Stir in the honey and season with salt. Let cool slightly. 

Hot And Sweet Pepper Relish
1 red bell pepper, roasted, peeled, seeded and thinly sliced
1 yellow bell pepper, roasted, peeled, seeded and thinly sliced
2 pickled hot cherry peppers, thinly sliced
2 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil
2 tablespoons chopped fresh flat leaf parsley
Salt and freshly ground black pepper

Combine all ingredients in a bowl and season with salt and pepper. Let the relish sit at room temperature for 30 minutes before serving. 

Grilled Veal Rib Chops
Two 14-ounce veal rib chops, Frenched
2 tablespoons olive oil
2 tablespoons balsamic vinegar
Salt and pepper
Fresh flat leaf parsley leaves, for garnish


1. Heat grill to high. 
2. Brush the veal chops on both sides with the oil and vinegar and season with salt and pepper. Place on the grill and grill for 4 to 5 minutes until slightly charred, turn over, reduce the heat of the grill to medium and continue cooking, 6 to 7 minutes for medium doneness. 
3. Remove from the grill and let rest for 5 minutes. Transfer to dinner plates and drizzle each chop with some of the balsamic reduction. Top with the relish and garnish with parsley leaves.


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