Grilled Veal chops with cherry agrodolce

maja holcomb| nicolet area technical college

2021 Wisconsin Veal Collegiate Culinary Veal Contest winner!


Grilled Veal: 

  • 4  Veal Chops, 6 to 8 ounces each
  • 1/2 cup olive oil
  • 1 tablespoon dried thyme leaves
  • 2 teaspoon salt   
  • 1 teaspoon ground black pepper      

Cherry Agrodolce: 

  • 1 tablespoon olive oil 
  • 1 shallot, minced 
  • 1 clove garlic, minced 
  • 2 cups balsamic vinegar   
  • 2 tablespoons honey   
  • 1/2 pound pitted cherries, about 1-1/2 cups (dark or red; fresh or frozen and thawed)


  1.  Mix 1/2 cup olive oil, thyme, salt, and pepper. Rub gently onto chops. Let marinate for 1 hour or longer for an extra tender chop.
  2.  Heat 1 tablespoon of olive oil in a small sauce pan. Add minced shallot and cook until browned, then add garlic, cooking for another minute. Pour in balsamic vinegar and bring to a gentle boil, then reduce to a simmer for about 10 minutes.     At this point, you can either strain off the shallot/garlic mixture or leave it in for a heartier reduction. I strain the liquid off, right into the bowl of pitted cherries.   

  3. Return the cherries and liquid to heat and add 2 tablespoons of honey. Bring to a boil, then reduce and simmer for an additional 20-25 minutes, depending on your desired consistency. Season with salt and pepper and allow to cool to room temperature.   

  4. Heat your grill to high. Once hot, remove as much excess oil from veal chops as possible.  Place veal chops on the grill and do not disturb for 3 minutes, or until the meat naturally releases from the grill.  Flip chops and cook for another 2 minutes until desired doneness is reached. Let the meat rest before serving with cherry Agrodolce.    

  5. Serve chop set atop mashed potatoes and asparagus. Spoon about 2 tablespoons of Agrodolce sauce onto the plate and garnish with a few cherries each.   

    Accompaniments: 1 pound fresh asparagus; ends cut, blanched, toss with 2 tablespoons olive oil and 2 teaspoons lemon pepper seasoning, grilled until light char. 4-5 Russet potatoes; boiled then whipped with ½ cup heavy cream, 1/4 cup butter, 1 teaspoon salt, 1/2 teaspoon pepper, 2 teaspoons garlic powder.