Grilled Veal Chops with Merlot Sauce
Elevate your dinner table with these elegant Grilled Veal Chops with Merlot Sauce, a gourmet recipe that combines perfectly seared, tender veal with a rich and velvety red wine reduction. Perfect for special occasions or an indulgent weeknight treat, this dish features juicy veal chops seasoned simply with salt, pepper, and olive oil, then grilled to perfection. The star of the recipe is the Merlot sauce, crafted with sautéed shallots, garlic, and fresh thyme, simmered with Merlot wine and chicken stock for a deep, complex flavor. Thickened with a cornstarch slurry, the sauce beautifully clings to the veal chops, making every bite luxurious. Serve these savory chops with sides like roasted potatoes or crisp green beans to create a restaurant-quality meal that will impress your guests. Keywords: grilled veal chops, Merlot sauce, gourmet dinner, wine reduction sauce, special occasion recipe.
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Recipe Information
Ingredients
- 4 pieces Veal chops
- 2 teaspoons Salt
- 1 teaspoon Freshly ground black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 tablespoons Shallots, finely minced
- 1 clove Garlic, finely minced
- 1 cup Merlot wine
- 1 cup Chicken stock
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Cornstarch
- 2 teaspoons Water
Instructions
Preheat your grill to medium-high heat.
Season both sides of the veal chops with 1 teaspoon of salt and 1 teaspoon of freshly ground black pepper. Drizzle 1 tablespoon of olive oil on each side and rub evenly to coat.
Place the veal chops on the preheated grill and cook for about 5-6 minutes on each side, or until they reach an internal temperature of 145°F (62°C) for medium-rare or 160°F (71°C) for medium. Remove the veal chops from the grill, cover loosely with aluminum foil, and let rest while you prepare the sauce.
In a medium skillet, heat 2 tablespoons of unsalted butter over medium heat. Add the minced shallots and garlic, and sauté for 2-3 minutes until softened and fragrant.
Pour in the Merlot wine and chicken stock, and bring the mixture to a boil. Add the fresh thyme leaves and reduce the heat to medium-low, allowing the mixture to simmer for about 8-10 minutes or until reduced by half.
In a small bowl, mix the cornstarch with water to create a slurry. Slowly whisk the slurry into the sauce and cook for 1-2 more minutes, stirring constantly, until the sauce thickens slightly.
Taste the sauce and adjust seasoning as needed with the remaining 1 teaspoon of salt, if necessary.
Plate the grilled veal chops and drizzle the Merlot sauce generously over the top. Serve immediately with your favorite sides, such as roasted potatoes or steamed green beans.
Nutrition Facts
Calories |
1461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.0 g | 113% | |
| Saturated Fat | 31.2 g | 156% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 443 mg | 148% | |
| Sodium | 5102 mg | 222% | |
| Total Carbohydrate | 14.3 g | 5% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 2.9 g | ||
| Protein | 111.7 g | 223% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 113 mg | 9% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1638 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
