Grilled Veal Chops with Port Chile Sauce

At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.

When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.

Heat Scale
Submit Recipe


Ingredients:

1 pound veal chops
1 Tbsp. olive oil
2 cup beef broth
1 cup Port wine
2 cloves garlic
1 sprig rosemary
1/2 tsp. black pepper, crushed
1 large red Fresno chile, roasted and diced
1 poblano pepper, roasted and diced
1 Tbsp. flour

Instructions:

Roast the chile peppers and put them in a paper bag to steam for 10-15 minutes. Peel, seed and finely dice the chiles, then cool and set aside.

In a medium saucepan over medium-high heat, combine the broth, port, garlic, rosemary and black pepper. Simmer until the mixture reduces by half, then strain the sauce and set aside.

In the same saucepan, add the olive oil and saute the diced chiles for about 30 seconds, then thoroughly whisk the tablespoon of flour into the chiles. Add the reserved sauce and stir until the desired thickness is achieved.

Grill the veal chops until done to taste and serve with the port-chile sauce.

Recipe from The Santa Fe Site.