Grilled Veal Porterhouse With Fig Compote

PHOTO BY COLLEEN DUFFLEY — Fall 2018

From executive chef Darrel Wright, Polo Golf & Country Club, Cumming, Ga. (formerly at Bentwater Golf Club, Acworth, Ga.) 

6 bone-in veal porterhouse chops (12-16 ounces)
2 teaspoons olive oil or canola oil
salt and pepper
Fig Compote (recipe follows)

Preheat a grill to high. Brush both sides of the veal chops with oil and season to taste with salt and pepper. Cook the chops until golden brown and slightly charred, about 5 minutes. Turn the chops over, reduce the heat to medium, and continue cooking about 8 minutes longer. Let the meat rest for 5 minutes before cutting or serving. Divide the chops among plates and serve with the Fig Compote.

Yield: 6 servings

FIG COMPOTE

1 cup Mission figs, quartered, with stems removed
1/4 cup white sugar
1/4 cup bourbon
1/4 cup balsamic vinegar
1 tablespoon lemon juice
1 pinch salt

Place figs, sugar, bourbon, vinegar, lemon juice, and salt in a saucepan. Bring to a boil, then turn down to a simmer and reduce by half for about 10 minutes. Stir occasionally. Turn off the heat and cool to room temperature before serving with the veal chops.

CHEF’S TIP: “When you’re grilling veal over high heat, the meat will continue cooking once you remove it from the heat, so if you want it medium, only cook to medium rare.”