2 shallots, coarsely chopped
2 garlic cloves, finely minced
2 sprigs fresh rosemary, coarsely chopped
3 cups balsamic vinegar; divided
1/2 cup extra virgin olive oil
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
4 veal chops (10-ounces each)
4 sprigs fresh thyme, for garnish (optional)
Place the prepared shallots, garlic and rosemary in a casserole dish large enough to hold the veal chops, along with 2 cups balsamic vinegar and the olive oil, salt, and pepper.
Add chops, cover, and marinate in the refrigerator for 6 to 8 hours.
Remove veal chops from marinade. Grill the chops over direct medium heat for about 20 minutes for medium, turning once halfway through grilling time, or until until chops reach 160*F (70*C) for medium and 170*F (75*C) for well-done.
Meanwhile, reduce remaining 1 cup balsamic vinegar by placing it in a small saucepan. Heat over low heat, stirring frequently, until thick and syrupy, about 8 to 10 minutes. (Do not let vinegar boil rapidly or it will burn.) You should get about 4 teaspoons.
To serve, drizzle 1 teaspoon reduced balsamic vinegar over each chop. Garnish with thyme sprigs, if desired.
Makes 4 servings.
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