Grilled Veal Chops with Cherry Agrodolce
Grilled Veal Chops with Cherry Agrodolce

Grilled Veal Chops with Cherry Agrodolce

‘Agrodolce’ translates to sour-sweet; represented in this recipe by cherries, balsamic vinegar, and honey.
This recipe was the Wisconsin State and National winner for the 2021 Collegiate Cooking Competition. Student Maja Holcomb developed this recipe along side instruction Vicki Mendham at Nicolet Area Technical College.

Total Time:
90 Minutes

Serves:
4

Ingredients

Grilled Veal:

  • 4- 6-8 oz. Veal chops
  • ½ c. Olive Oil
  • 1 T Dried thyme leaves
  • 2 tsp Salt
  • 1 tsp Ground black pepper

Cherry Agrodolce:

  • 1 T Olive oil
  • 1 Shallot, minced
  • 1 Garlic clove, minced
  • 2 c. Balsamic vinegar
  • 2 T Honey
  • ½ lb. Pitted Cherries, about 1 ½ c. (Dark or Red; Fresh or frozen and thawed)

Optional sides: 

  • 1 lb. Asparagus; ends cut, blanched, toss with 2 T olive oil and 2 t lemon pepper seasoning, grilled until light char.
  • 4-5 Russet Potatoes; boiled then whipped with ½ c. heavy cream, ¼ c. butter, 1 tsp salt, ½ tsp pepper, 2 tsp garlic powder.

Instructions

  1. Mix ½ c. olive oil, thyme, salt, and pepper. Rub gently onto chops.
  2. Let marinate for 1 hour- or longer for an extra tender chop.
  3. Heat 1 T of olive oil in a small saucepan. Add minced shallot and cook until browned then add garlic, cooking for another minute. Pour in balsamic vinegar and bring to a gentle boil, then reduce to a simmer for about 10 minutes.
  4. At this point, you can either strain off the shallot/garlic mixture or leave it in for a heartier reduction. I strain the liquid off, right into the bowl of pitted cherries.
  5. Return the cherries and liquid to heat and add 2 T of honey. Bring to a boil then reduce and simmer for an additional 20-25 minutes, depending on your desired consistency. Season with salt and pepper and allow to cool to room temperature.
  6. Heat the grill to high. Once hot, remove as much excess oil from veal chops as possible. Place veal on grill and do not disturb for 3 minutes, or until the meat naturally releases from the grill. Flip chops and cook for another 2 minutes until desired doneness is reached by using an instant read thermometer. Let the meat rest before serving with cherry Agrodolce.
  7. Serve chop set atop mashed potatoes and asparagus. Spoon about 2 T of Agrodolce sauce onto the plate and garnish with a few cherries each.