Veal Rib Chop
One of my all-time favorite cuts of meat is a veal rib chop. Delicious on its own, it’s also a great cut of meat to stuff before grilling. Here I’ve stuffed it with aged fontina, sage and prosciutto, and paired it with Thomas Keller’s recipe for Brussels sprouts in mustard sauce.
For the Veal Chop
4 veal rib chops
2 ounces shredded fontina val d'aosta
2 ounces prosciutto roughly chopped
8 sage leaves
Salt and pepper
1. Using a sharp paring knife, cut a horizontal slit in the thickest part of the rib chop, and make a pouch inside the meat. Be careful not to cut through the sides, or enlarge the slit. Stuff each chop with some of the fontina, prosciutto and sage. Rub with oil and season with salt and pepper.
2. Prepare a grill to medium hot. Grill the chops until an instant thermometer reads 145F at the thickest part. Let the meat rest and serve.
For the Brussels sprouts
12 ounces small Brussels sprouts
2 tablespoons roasted garlic (Keller uses garlic confit)
2 tablespoons rendered duck fat, or olive oil
2 tablespoons minced shallots
1 tablespoon minced fresh thyme
1 cup chicken stock
2 tablespoons whole grain mustard
¼ cup crème fraiche
2 tablespoons minced chives
1. Trim the bottom end of the Brussels sprouts and remove the tough outer leaves. Bring a large pot of salted water to boil and prepare an ice bath.
2. Blanch the Brussels sprouts for about 5 minutes, then drain and plunge in the ice bath to stop the cooking. When cooled, drain, dry and cut each Brussels sprout in half lengthwise.
3. In a large sauté pan heat the duck fat or oil. Add the shallots, garlic and thyme and cook for 2 – 3 minutes.
4. Add the chicken stock and bring to a simmer. Whisk in the mustard and crème fraiche.
5. Add the Brussels sprouts and stir until fully heated.