Veal Chops Grilled in the Embers, Beurre Blanc with Black Garlic

Ingredients

• 4 Quebec Veal frenched rib chops
• Salt and pepper to taste

Beurre blanc with black garlic

• 125 ml (1/2 cup) white wine
• 30 ml (2 tbsp) dry shallot, chopped
• 30 ml (2 tbsp) black garlic, chopped
• 125 ml (1/2 cup) 15% cooking cream
• 125 ml (1/2 cup) cold butter cut into small cubes
• Salt and pepper to taste
• 15 ml (1 tbsp) fresh lemon juice

Preparation

(Select the desired cooking method)

To cook on the charcoal grill

1. Remove veal chops from refrigerator and let stand at room temperature 45 minutes before cooking.
2. Season veal chops with salt and pepper and cover bones with aluminum foil.
3. Prepare and light a charcoal grill to create a carpet of coals.
4. Level the surface and place the veal chops directly on the coals. Cook for 8 to 10 minutes, turning the chops a few times during cooking, until the internal temperature of the meat reaches 52°C (125°F) on a cooking thermometer for rare or 60°C (140°F) for medium rare.
5. Place chops in a serving dish and cover loosely with aluminum foil. Let stand for 5 minutes. If necessary, remove charcoal residue from chops.
6. Meanwhile, place white wine, shallot and garlic in a saucepan. Bring to a boil, then simmer over low heat until the wine has completely evaporated.
7. Pour the cream into the saucepan and simmer until reduced by half.
8. Whisking constantly, add butter cubes. Whisk until smooth. Season with salt and pepper. Add lemon juice and stir.
9. If desired, blend in beurre blanc off the heat for a few seconds with a hand blender.
10. Serve the veal chops with the black garlic beurre blanc.

To cook on the gas barbecue

1. Preheat barbecue to medium-high (about 220°C (425°F)).
2. Place veal chops on hot, oiled barbecue grill. Close the lid and cook for 4 to 5 minutes on each side, until the internal temperature of the meat reaches 52°C (125°F) on a cooking thermometer for rare or 60°C (140°F) for medium rare.

Photo credit: Pratico-Pratiques