VEAL CHOPS WITH A PORT AND RED WINE GLAZE

Place the veal chops into a large plastic bag. Drizzle with the oil and add the fresh oregano. Leave to marinate for 3 hours.

Bring the veal chops to room temperature.

In a saucepan combine all of the ingredients for the glaze. Bring to a vigorous boil and simmer until it reduces to 1 ½ cups. This may be done in advance and refrigerated until ready to use

Preheat the gas or electric grill to 450 ºF (225ºC). If using charcoal, prepare the fire until the coals are covered in a light ash.

Brush the grill with vegetable oil to help avoid sticking. Drizzle the chops with oil and salt and pepper. Lay the chops over high heat to char. Once you have char marks on either side of the chops, lower the heat to 350 ºF and continue to cook. Brush with the glaze approximately every 5 minutes for approximately 15 minutes. Grill the veal until it reaches an internal temperature of 150ºF (66ºC). It should still be pink inside.

Place any remaining glaze back over heat, simmer and stir in the butter. Season and drizzle the sauce over the veal chops.

Yield: 6 servings