Fire Roasted Veal Chop with Maple-Horseradish Glaze

June 24, 2014
Dinner, Beef

Fire Roasted Veal Chop with Maple-Horseradish Glaze
Serves: 4

Maple-Horseradish Glaze
½ cup pure maple syrup
2 tablespoons Dijon mustard
2 tablespoons prepared horseradish
1 tablespoon ancho chile powder

Whisk all ingredients together in a medium bowl and let sit for at least 15 minutes at room temperature before using.

Smoked Red Pepper Sauce

4 roasted red bell peppers, chopped
½ small red onion, coarsely chopped
4 cloves roasted garlic, peeled
¼ cup red wine vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1 tablespoon chipotle puree
Salt and freshly ground black pepper
½ cup canola oil

Combine peppers, onion, garlic, vinegar, honey, mustard, chipotle and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. Strain sauce into a bowl.

Veal Chops
2 tablespoons canola oil
Four 14-ounce bone-in veal chops
Salt and freshly ground black pepper
Chopped chives, for garnish

1. Preheat grill or grill pan to high. Brush chops on both sides with oil and season with salt and pepper.
2. Place chops on the grill/grill pan and cook until golden brown and slightly caramelized, about 3-4 minutes. Reduce heat to medium, turn the chops over and continue cooking to medium doneness, brushing with the glaze every minute or so, approximately 6-7 minutes longer. Remove from the heat, brush with more of the glaze and let rest 5 minutes before serving. Drizzle with red pepper sauce and sprinkle with chives.