Veal Chops With Ancho-Chipotle Sauce

• 3 T EVO
• 1 red bell pepper, chopped
• 1 lage dried ancho chili, stemmed, seeded, torn into small pieces
• 2 garlic cloves, chopped
• 1 shallot, chopped
• 1 C apple cider
• 2 1/2 C chicken stock
• 3 T honey
• 2 T coarsely ground French roast coffee beans
• 1 C beef stock
• 2 T canned chipotle peppers in adobo
• 2/3 C chopped cilantro
• 8 3/4 inch thick veal chops

1. Heat 2 T olive oil in heavy large saucepan over medium heat. Add red bell pepper, ancho chili, garlic and shallot and saute until soft, about 8 minutes. Add apple cider and simmer 5 minutes. Add 1 C chicken stock and honey; simmer until reduced to 1 1/2 C, about 15 minutes. Add ground coffee beans, remaining 1 1/2 C chicken stock, beef stock and chipotle chilies. Boil until reduced to 2 1/2 C, stirred occasionally about 15 minutes. Cool slightly. Puree mixture in blender. Strain through fine sieve. Mix in cilantro. Sauce can be made 2 days ahead. Cover and refrigerate. Rewarm before continuing.
2. Prepare barbecue, medium heat. Sprinkle veal with salt and pepper. Brush with olive oil. Grill or broil to desired doneness. Brush with chili sauce and grill one minute longer. Plate with side and drizzle with more chili sauce.

t, red bell pepper, ancho chili, garlic, shallot, apple cider, chicken, t, t, beef stock, t, cilantro, veal chops

Taken from www.epicurious.com/recipes/member/views/veal-chops-with-ancho-chipotle-sauce-52555901 (may not work)