From Chef Angel Ramirez of Le Carne Grill
2 center cut veal chop
1 pound red seedless grapes
1 bunch of leeks, julienned
1 zucchini squash, julienned
2 cups beef stock
2 cups Cabernet red wine
1 shallot, minced
Preheat the grill to medium.
Season the veal chops generously with salt and pepper. Rub the chops with oil on both sides and arrange on the preheat grill on a very hot spot.
Cook about 3-4 min on both sides (till the chop has lovely marks)
Pour Cabernet and shallots into a medium pot. Bring to a boil and reduce almost in half. Add beef stock, margarine and salt and pepper.
Sautéed zucchini and leeks together with garlic. Add salt & pepper. Garnish with red grapes.