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Omaha Steaks Great American Grilling Book
Veal chops are so juicy and delicious they make any meal a special occasion. The sweet and smoky onions add depth and flavor to the dish.
Prep Time: 10 mins
Cook Time: 25 mins
Grill Time: 20 mins
• 2 pounds (about 4 medium) red onions, cut into slivers
• 1/2 cup plus 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 2 tablespoons dry red wine
• 1 tablespoon light brown sugar
• 1/2 cup golden raisins
• Salt and pepper
• 1 tablespoon chopped fresh rosemary
• 4 veal rib chops, about 12 ounces each and 1½ inches thick
1. Preheat the oven to 350°F. Preheat and oil the grill.
2. Combine the onions with 2 tablespoons of the olive oil, the vinegar, wine, and brown sugar on a small nonstick baking sheet. Cover tightly with aluminum foil and bake 25 minutes or until very tender.
3. While the onions are baking, place the raisins in a small heatproof bowl. Add boiling water to cover and let stand 15 minutes or until plumped. Drain well and set aside.
4. Remove the onions from the oven and transfer to a medium bowl. Stir in the raisins and season with salt and pepper.
5. Combine the remaining 1/2 cup of olive oil with the rosemary and generously coat both sides of the chops with the oil mixture. Season with salt and pepper to taste. Grill over direct medium-high heat about 10 minutes on each side for medium-rare, about 12 minutes on each side for medium, or to the desired doneness. Remove the chops from the grill and let rest a few minutes. Serve each chop topped with a spoonful of onions; serve remaining onions on the side.
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