Cizma's Grilled Veal Chop with Tasso, Foie Gras and Sorrel

• 2 1/2 cups Pinot Noir
• 6 ounces fresh duck foie gras, veins removed, liver cut into 1/2-inch dice and chilled
• 2 teaspoons Cognac
• Salt and freshly ground pepper
• 2 tablespoons unsalted butter
• 1 Rome or Granny Smith apple, cut into 1/2-inch dice
• 4 ounces tasso ham, cut into 1/2-inch dice
• 1 tablespoon minced garlic
• 1 tablespoon minced shallot
• 1 cup veal demiglace
• Four 1 1/2-inch-thick veal rib chops, rib bones frenched (1 pound each)
• 2 tablespoons canola oil
• 1 teaspoon minced flat-leaf parsley
• 1 teaspoon minced thyme
• 1 1/2 cups (packed) stemmed small sorrel leaves or torn larger leaves (2 ounces)

1. In a small saucepan, boil 2 cups of the Pinot Noir over moderately high heat until reduced to 2 tablespoons, about 15 minutes.
2. Scrape the syrup into a small bowl and reserve.
3. Put the foie gras in a shallow bowl and pour the Cognac over it.
4. Season with salt and pepper and refrigerate for at least 30 minutes or overnight.
5. Melt the butter In a large skillet.
6. Add the apple and cook over moderate heat, without stirring, until golden, about 4 minutes.
7. Stir and cook for 1 minute longer.
8. Add the tasso, garlic and shallot and cook, stirring, until the garlic starts to brown, about 3 minutes.
9. Add the remaining 1/2 cup of Pinot Noir and boil until syrupy, about 3 minutes.
10. Add the veal demiglace and simmer for 3 minutes longer.
11. Remove from the heat.
12. Light a grill or preheat a grill pan.
13. Brush the veal chops on both sides with the oil and season with salt and pepper.
14. Grill the chops over a moderately hot fire or over moderate heat in a grill pan until lightly charred on the outside and pink in the center, about 4 minutes per side.
15. Sprinkle the chops with the parsley and thyme and transfer to a platter.
16. Cover loosely and keep warm.
17. Bring the sauce to a simmer over moderate heat.
18. Add the foie gras and cook, stirring constantly, until some of it is melted but most of it retains its shape, about 3 minutes.
19. Fold in the sorrel and cook until wilted, about 1 minute.
20. Season the sauce with salt and pepper and remove from the heat.
21. Put the veal chops on warmed plates and spoon the sauce on top.
22. With a teaspoon, dot each chop with a few drops of the Pinot Noir syrup and serve.

gras, cognac, salt, unsalted butter, apple, tasso ham, garlic, shallot, veal demiglace, chops, canola oil, flatleaf parsley, thyme, sorrel

Taken from www.foodandwine.com/recipes/cizmas-grilled-veal-chop-tasso-foie-gras-and-sorrel (may not work)