b'SErvES 4Veal Chops with PoRt 4 veal chops (totaling about 3 pounds), cut approximately& Gorgonzola Sauce inch to 1 inch thick1 teaspoon salt 1 teaspoon pepper start by trimming the meat from the bone of each veal chop (frenching the 3 tablespoons davinci Extrabone). set aside the trimmings for making the sauce.light 100% pure olive oil to MarinatE thE vEal chopSMarinadE Whisk all of the marinade ingredients together and pour into a resealableplastic bag containing the meat. Marinate in the refrigerator at least 5 hours cup diced onion or overnight. Make the port & gorgonzolasauce. (see accompanying recipe.) 1 teaspoon tabasco Sauce The sauce can be made the day before and stored in the refrigerator.1 tablespoon c&h orTake the meat out of the marinade; discard the marinade. salt and pepper domino sugar the meat. 2 tablespoons fresh rosemary3 tablespoons davinci Extrato cook thE vEal chopSvirgin olive oiloption onE2 garlic cloves, chopped brush with the extra light olive oil and grill on the barbecue on medium-1 tablespoon salthigh heat, about 5 to 6 minutes per side. after grilling, place the meat on 1 teaspoon pepper a tray and cover with foil; let it rest.cup port option tWo2 cups water in a pan large enough to hold all the pieces of meat, preheat the extra light olive oil over high heat until it starts to sizzle. add the meat, reduce the heat port & GorGonZola SaucE to medium, and cook for about 5 to 6 minutes per side, basting the chops 4 tablespoons davinci Extrawith the olive oil and juices from the bottom of the pan. place the meat on a tray and cover with foil; let it rest.virgin olive oil cup diced onionto prEparE thE port & GorGonZola SaucE 2 tablespoons fresh rosemary,in a saucepan, cook the extra virgin olive oil over high heat for 1 minute. loosely packed add the onion, rosemary leaves and veal trimmings, and reduce the heat to veal trimmingsmedium. cook for 4 minutes, until the onion has softened. add the garlic 2 garlic cloves, chopped and bacon, and stir well; cook for 1 more minute. increase the heat to high and add the port. cook for 2 to 3 minutes, stirring well. add the stock, 2 thick slices bacon, cut intobring to a boil, then reduce to a simmer. cover the pot and let the sauce 1-inch pieces simmer for 45 minutes. strain the sauce and discard the solids.1 cups port bring the sauce to a boil over medium-high heat and cook for 8 to 10 more 4 cups veal or chicken stock minutes, until it thickens. store the sauce in the refrigerator until youre 5 ounces crumbled Gorgonzolaready to use it. it will keep for 2 days.cheese1 tablespoons butter50'