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Oct 21, 2011

Porcini-Rubbed Veal Chops with Herbed MascarponeRecipe from Weber's Way to Grill™ by Jamie Purviance

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Serves: 4 // Prep time: 15 minutes | Grilling time: about 6 minutes | Special equipment: spice mill

Grocery List

Fresh Produce

  • .25 oz fresh sage

Meat / Poultry / Seafood

  • 4 veal rib chops, each about 8 oz and 1" thick

Oil and Spices

  • 2 tbsp extra-virgin olive oil
  • 1.25 tsp freshly ground black pepper
  • 2.25 tsp kosher salt

Dairy

  • .5 cups mascarpone cheese

Other

  • .25 cups dried porcini mushrooms

Special Equipment

  • spice mill

Ingredients

Mascarpone

  • ⅓ cup mascarpone cheese
  • 1 teaspoon minced fresh sage
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

  • ¼ cup dried porcini mushrooms
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper

  • 4 veal rib chops, each about 8 ounces and 1 inch thick
  • Extra-virgin olive oil

Instructions

  1. In a small bowl mix the mascarpone ingredients. Cover and let stand at room temperature for 1 hour.

  2. Using a spice mill, grind the mushrooms into a powder (this should yield 2 tablespoons). Put the powder into a small bowl and mix with the salt and pepper. Pour some oil onto a sheet pan and then sprinkle the seasoning over the oil. Dredge the chops through the oil mixture to coat them evenly. Cover and let stand at room temperature for 15 to 30 minutes before grilling. 

  3. Prepare the grill for direct cooking over medium heat (350° to 450°F).

  4. Brush the cooking grates clean. Grill the chops over direct medium heat, with the lid closed as much as possible, until cooked to your desired doneness, about 6 minutes for medium rare, turning once. Remove from the grill and let rest for 3 to 5 minutes. Serve the chops hot with the herbed mascarpone.

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Porcini-Rubbed Veal Chops with Herbed Mascarpone

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