Veal Chops with Carmelized Shallots

Ina Garten

15 whole shallots, trimmed with roots ends intact
24 whole garlic cloves (2 heads)
2 tbsp (1/2 stick) unsalted butter, divided
Kosher salt and ground pepper
1/3 cup good sherry vinegar
1/2 cup ruby port wine
1 1/2 tbsp light brown sugar
1 tsp fresh thyme leaves
4 (10-14 oz) bone-in rib veal chops, 1 to 1 1/2 inches thick
3 tbsp good olive oil, plus extra for grilling

1. Preheat oven to 375 degrees F.

2. Bring a medium pot of water to a boil and add shallots and garlic for 15 seconds. Drain and peel them; blanching makes peeling easier. If any shallots are very large, cut them in half through the root so they stay intact.

3. In a large oven proof saute pan, melt 2 tbsp of butter, add shallots, garlic, 1 tsp salt and 1/2 tsp pepper, and saute for 2 minutes over med-high heat.

4. Place the pan in the oven for 30 minutes, tossing once, until the shallots and garlic are lightly browned.

5. Place the pan on the stove-top, add in remaining 2 tbsp of butter and saute over medium heat for 3 minutes. Add in vinegar and port, bring to a boil, and simmer for 6 minutes until liquid is reduced. Add in brown sugar and thyme and cook for 1 minute, until syrupy.

6. Meanwhile, place the veal chops on a board and pat dry. Rub all over with olive oil and sprinkle with salt and pepper. Set aside for 30 minutes while you prepare charcoal fire or heat gas grill to medium heat (or you can use grill pan on stove-top) If you are using charcoal, make only one or two layers of coals.

Grill veal chops for 6-8 minutes per side, until nicely browned and cooked to internal temp. of 145 degrees F. Transfer to a serving platter, cover tightly with foil and let rest 10 mins. Reheat the shallots and garlic and spoon over veal chops, sprinkle with extra thyme and salt, serve hot.