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Porcini-Rubbed Veal Chops with Herbed Mascarpone

Recipe from Weber's Way to Grill™ by Jamie Purviance

Fuel Type:

Serves 4
6 mins

People
Serves 4
Standing Time
1 h
Grilling Time
6 mins
Prep Time
15 mins

Ingredients

Instructions

the Ingredients

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Mascarpone

⅓ cup mascarpone cheese
1 teaspoon minced fresh sage leaves
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

Special Equipment

spice mill

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Instructions

In a small bowl mix the mascarpone ingredients. Cover and let stand at room temperature for 1 hour.
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.
Prepare the grill for direct cooking over medium heat (350° to 450°F).
Prepare the grill for cooking over medium heat (400°F).
Brush the cooking grates clean. Grill the chops over direct medium heat, with the lid closed, 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.
Brush the cooking grates clean. Grill the chops over medium heat, with the lid closed, 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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