July 29, 2010
So many meat recipes call for elaborate rubs or marinating times of up to 24 hours. That works with planning. These veal chops are perfect for the last minute cook, super delicious and dinner-party worthy. Why wait for the weekend? These can be made tonight, no planning required.
Charcoal-Grilled Veal Chops
4 meaty bone-in veal chops
2 oz dried porcini mushrooms
¼ c olive oil, more if needed
2 garlic cloves, finely minced
Salt and pepper
1. In a mini food processor, grind the mushrooms into a fine powder.
2. Combine the mushroom powder with the garlic and olive oil. Mix until well blended into a paste; add more oil if the paste is too thick (it should not be runny, but be thin enough to be spread easily).
3. Pat the chops dry and generously season with salt and pepper. Using your hands, rub the porcini paste all over the veal chops evenly and set aside.*
5. Serve the chops alongside a fresh green salad with your garden’s first early tomatoes, a glass of Pinot Noir at the ready (but surely this isn't your first glass?)