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Veal chops with roasted plums
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Ingredients
ROASTED PLUMS
- 6 plums, halved and pitted
- 2 tablespoons (30 ml) olive oil
- 2 tablespoons (30 ml) balsamic vinegar
- 2 tablespoons (30 ml) sugar
- 1 sprig of rosemary leaves, stripped
- Salt and pepper
VEAL CHOPS
- 2 1-inch (2.5 cm) bone-in veal chops
- 2 tablespoons (30 ml) olive oil
- Salt and pepper
PORT PLUM PAN SAUCE
- 1 teaspoon (5 ml) olive oil
- 1 small shallot, sliced
- 2 cups (470 ml) port
- 2 ounces (60 ml) veal glace
- 6 roasted plum halves, chopped
- 2 tablespoons (30 ml) butter, chilled, diced
Directions
ROASTED PLUMS
- Preheat oven to 375 F (190 C).
- In a large bowl, toss together plums, oil, balsamic vinegar, sugar, rosemary leaves, salt, and pepper.
- Spread out the dressed plums, flesh side up, on a rack over a baking sheet.
- To prevent burning the juice from the plums, add water to the baking sheet beneath the rack.
- Roast for 20 minutes or until the skins start to split.
VEAL CHOPS
- Remove veal chops from the fridge one hour before grilling.
- In a bowl, coat the veal chops lightly with oil, season with salt and pepper.
- Heat the grill to medium high heat, 375 F (190 C).
- Grill the veal chops to desired internal temperature and remove to rest.
PORT PLUM PAN SAUCE
- Heat the olive oil in a skillet over medium-high heat, add the shallots and sauté until soft.
- Add port and veal stock, reduce to 1/2 cup (120 ml).
- Add plums and toss to warm.
- Remove from heat and incorporate butter.
TO SERVE
- Slice the rested veal chop and transfer to a serving dish.
- Serve hot with the port-plum pan sauce, featuring the plums on top.
