Tender veal is most commonly served in lighter preparations because of its delicate nature, but the porterhouse cut is substantial enough to allow for a truly rich and deeply flavorful sauce such as this one. Intensely sweet dried figs steeped in wine join a reduction of wine and veal stock to form a syrupy glaze that coats the veal in flavor. Cabernet vinegar (though another red wine vinegar will do) balances the figs’ inherent sweetness with its bright acidity. Uncommon as they are, veal porterhouse chops make this a memorable, special-occasion dish, but you could certainly substitute thick-cut pork chops with excellent results.

　　

Ingredients

Serves 4

　　

Fig Cabernet Glaze

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

　　

Grilled Veal Porterhouse Chops

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

　　

Step 1

To make the glaze, bring 1 cup of the wine to a simmer in a small saucepan. Remove from the heat, add the figs, and let steep while you prepare the glaze.

　　

Step 2

Put the veal stock in a medium saucepan and bring to a boil over high heat. Cook until reduced by half to 2 cups, about 15 minutes. 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. Stir in the vinegar and honey and season with salt and pepper. Drain the figs and stir into the sauce. Keep warm. The glaze can be made 1 day in advance and stored covered in the refrigerator. Reheat before serving.

　　

Step 3

Remove the chops from the refrigerator 20 minutes before grilling. Preheat the grill to high or heat a grill pan over high heat.

　　

Step 4

Brush both sides of the chops with the oil and season with salt and pepper. Put the chops on the grill or in the grill pan and cook until golden brown and slightly charred, about 5 minutes. 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 140°F internal temperature on a meat thermometer, about 8 minutes longer. Remove the chops from the heat and let rest for 5 minutes.

　　

Step 5

Place the chops on 4 large dinner plates. Ladle some of the glaze over each chop and garnish with parsley sprigs.

　　Reprinted with permission from Bobby Flay's Bar Americain Cookbook by Bobby Flay with Stephanie Banyas and Sally Jackson, (C) 2011 Clarkson PotterBOBBY FLAY, a New York Times bestselling author, is the chef-owner of six fine dining restaurants, including Mesa Grill, Bar Americain, and Bobby Flay Steak, and an expanding roster of Bobby's Burger Palaces. He is the host of numerous popular cooking shows on Food Network, from the Emmy-winning Boy Meets Grill and Grill It! with Bobby Flay, to the Iron Chef America series, Throwdown! with Bobby Flay, and Food Network Star. Brunch @ Bobby's debuted on the Cooking Channel in fall 2010 and America's Next Great Restaurant debuted in March 2011 on NBC. This is his eleventh book. His website is BobbyFlay.com.