Grilled Veal Rib Chops

Name: Grilled Veal Rib Chops
Cuisine: French
Ingredients: Salt; Pepper from the mill; 1 tablespoon olive oil of your choice; 6 veal rib chops, trimmed of fat and connective tissues; 1 tablespoon chopped fresh tarragon leaves; 1 tablespoon unsalted butter (optional); 1 cup Secondary Stock or chicken stock or broth of your choice; 1 tablespoon tarragon mustard; 1 cup Secondary Stock or chicken stock or broth of your choice; 1 cup Secondary Stock or chicken stock or broth of your choice

Preparation info

FFR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

Veal is baby beef, so cook it no deeper than medium rare; it will retain all its juiciness and be delicious. Free-range veal is best for this preparation.

Ingredients

1 cup Secondary Stock or chicken stock or broth of your choice
1 tablespoon

Europe
France
Main course
Mediterranean
Gluten-free

Method

In a small saucepan over medium heat, reduce the stock to ⅓ cup. Put the mustard and tarragon in a small bowl and whisk in the hot reduced stock and butter, if used. Keep warm.

Heat the grill over high heat until white hot. Moisten a wad of paper towels with the oil and rub quickly over the grill. Grill the chops 3 minutes on the first side and 2 to 3 minutes on the second. Season both