Grilled Veal Porterhouse Chop Recipe

Name: Grilled Veal Porterhouse Chop
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Cabernet Sauvignon; 8 dried figs, halved; 1 quart store-bought veal stock (see Sources) or chicken stock, homemade (page 240) or store-bought; 2 shallots, finely diced; 2 tablespoons Cabernet vinegar or other red wine vinegar; 1 tablespoon honey; Kosher salt and freshly ground black pepper; 4 (14-ounce) veal porterhouse chops, trimmed of excess fat; 2 tablespoons canola oil; Kosher salt and freshly ground black pepper; Fresh flat-leaf parsley sprigs, for garnish

Servings: persons

2 cups Cabernet Sauvignon
8 dried figs, halved
1 quart store-bought veal stock (see Sources) or chicken stock, homemade (page 240) or store-bought
2 shallots, finely diced
2 tablespoons Cabernet vinegar or other red wine vinegar
1 tablespoon honey
Kosher salt and freshly ground black pepper
4 (14-ounce) veal porterhouse chops, trimmed of excess fat
2 tablespoons canola oil
Kosher salt and freshly ground black pepper
Fresh flat-leaf parsley sprigs, for garnish

1
To make the glaze, bring 1 cup of the wine to a simmer in a small saucepan.
2
Remove from the heat, add the figs, and let steep while you prepare the glaze.
3
Put the veal stock in a medium saucepan and bring to a boil over high heat.
4
Cook until reduced by half to 2 cups, about 15 minutes.
5
Add the shallots and remaining 1 cup wine to the stock and continue cooking over high heat, stirring occasionally, until reduced to a sauce consistency (see page 250), about 25 minutes.
6
Stir in the vinegar and honey and season with salt and pepper.
7
Drain the figs and stir into the sauce.
8
Keep warm.
9
The glaze can be made 1 day in advance and stored covered in the refrigerator.
10
Reheat before serving.
11
Remove the chops from the refrigerator 20 minutes before grilling.
12
Preheat the grill to high or heat a grill pan over high heat.
13
Brush both sides of the chops with the oil and season with salt and pepper.
14
Put the chops on the grill or in the grill pan and cook until golden brown and slightly charred, about 5 minutes.
15
Turn the chops over, reduce the heat to medium, and continue cooking until the bottoms are golden brown and slightly charred and the chops are cooked to 140F internal temperature on a meat thermometer, about 8 minutes longer.
16
Remove the chops from the heat and let rest for 5 minutes.
17
Place the chops on 4 large dinner plates.
18
Ladle some of the glaze over each chop and garnish with parsley sprigs.

120

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups Cabernet Sauvignon, 8 dried figs, halved, 1 quart store-bought veal stock (see Sources) or chicken stock, homemade (page 240) or store-bought, 2 shallots, finely diced, and more.

Yes, Grilled Veal Porterhouse Chop falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Veal Porterhouse Chop

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions