|• 2 lb Veal chops (¾ inch thick)|
|• 6 Tbs Lemon juice (fresh squeezed is best)|
|• 4 Tbs Canola Oil|
|• 2 ¼ tsp Crushed kosher salt|
|• 1 1/8 tsp Ground white pepper|
|• 3 Shallots minced|
|• 16 Oz Whipping cream|
|• ¼ Cup Dry minced chives (can use fresh)|
|• ½ Cup Dry white wine (use the drinkable stuff)|
Marinade - In a shallow pan large enough to hold all of the chops, stir together 4 Tbs lemon juice, 2 tsp salt, 1 tsp white pepper, and oil. Place room temp veal chops in the pan, coat with the marinade on both sides. After 15 minutes, turn the chops and recoat. Remove after another 15 minutes.
Chive cream sauce - Steep the chives in the wine for 15 minutes. In a saucepan over medium heat place the cream, chives and wine, and 2 Tbs lemon juice. Simmer until reduced by one third. Keep warm over low heat. Stir in ¼ tsp salt and 1/8 tsp pepper just before serving.
Prepare the EGG for high temperature searing. Make a good hot fire as you will need to rapidly reach 700F+ after closing the lid when you insert and turn the chops. When the dome gauge reaches 700F, sear the chops for 1 minute and turn. When temp reaches 700F again, close down vents, turn the chops, and wait for 10 minutes. Remove and serve with cream sauce.
Veal chops only provide a few morsels per chop. Figure 2-3 chops per person. We tend to serve this meal with a salad, scalloped apples, green beans almondine, and a potato (your choice). It tends to be a pricey meal, but well worth the effort for that special occasion. I'd like to add a special thanks to my wife for helping me with this meal. I wouldn't have done it without her - Spin.
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