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1
In a small saucepan, boil 2 cups of the Pinot Noir over moderately high heat until reduced to 2 tablespoons, about 15 minutes.
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2
Scrape the syrup into a small bowl and reserve.
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3
Put the foie gras in a shallow bowl and pour the Cognac over it.
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4
Season with salt and pepper and refrigerate for at least 30 minutes or overnight.
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5
Melt the butter In a large skillet.
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6
Add the apple and cook over moderate heat, without stirring, until golden, about 4 minutes.
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7
Stir and cook for 1 minute longer.
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8
Add the tasso, garlic and shallot and cook, stirring, until the garlic starts to brown, about 3 minutes.
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9
Add the remaining 1/2 cup of Pinot Noir and boil until syrupy, about 3 minutes.
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10
Add the veal demiglace and simmer for 3 minutes longer.
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11
Remove from the heat.
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12
Light a grill or preheat a grill pan.
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13
Brush the veal chops on both sides with the oil and season with salt and pepper.
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14
Grill the chops over a moderately hot fire or over moderate heat in a grill pan until lightly charred on the outside and pink in the center, about 4 minutes per side.
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15
Sprinkle the chops with the parsley and thyme and transfer to a platter.
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16
Cover loosely and keep warm.
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17
Bring the sauce to a simmer over moderate heat.
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18
Add the foie gras and cook, stirring constantly, until some of it is melted but most of it retains its shape, about 3 minutes.
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19
Fold in the sorrel and cook until wilted, about 1 minute.
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20
Season the sauce with salt and pepper and remove from the heat.
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21
Put the veal chops on warmed plates and spoon the sauce on top.
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22
With a teaspoon, dot each chop with a few drops of the Pinot Noir syrup and serve.
