1 lb Veal chop
2 cup Beef broth
1 cup Port wine*
2 Cloves garlic
1 Sprig rosemary
1/2 tsp Black pepper, crushed
1 Poblano peppers, roasted and diced
1 Hot chili peppers, roasted and diced
1 tbsp Flour
1 tbsp Water
|
|
Roast chile peppers & set aside in bag to steam. Peel & finely dice, when cool; set aside.
Combine broth, port, garlic, rosemary & black pepper. Simmer until reduced by half. Strain sauce and return liquid to pot. Add finely diced chiles to sauce & stir. Combine flour and water; add to sauce 1 tablespoon at a time, stirring until thick, til desired thickness is achieved.
Grill veal chops until done to taste & serve with sauce.
Per serving: 355 Calories; 16g Fat (42% calories from fat); 40g Protein; 11g Carbohydrate; 117mg Cholesterol; 1693mg Sodium
Suggested Wine: Pinot Noir
Serving Ideas : Polenta with sun-dried tomatoes |
|
