• 4 Rose Veal Rib Chops or Shoulder Chops
• 35-50g kosher salt
• 1 shallot, diced
• 1 garlic clove, finely chopped
• 1 teaspoon finely chopped fresh rosemary
• 2 tablespoons simple syrup or 1 tablespoon apricot jam
• 4 tablespoons moscato

 

Brine the Chops

Brining Veal Chops takes about 10 minutes in the morning; leave them in the fridge during the day for cooking that evening.  We like a 3.5% brine — you can go up to 5% brine if you like saltier meat.

For a 3.5% brine, use 1L Water and 35g Salt. For 5% brine, use 50g salt in 1L water.

You can add other flavorings to the brine such as spices, herbs, or sweeteners.

 

Prepare the glaze
Combine the rest of the ingredients to make a glaze.

 

Grill or pan-sear chops
After brining, remove the meat from the liquid and discard the brine, then pat the meat dry with a paper towel. Paint glaze on chops. Grill to rare or medium rare, taking care not to overcook.