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Ingredients

Prep Notes (one per line) Instructions

Preheat the oven to 375 degrees.

Bring a medium pot of water to a boil and add the shallots and garlic for 15 seconds. Drain and peel them; blanching makes peeling easy. If any shallots are very large, cut them in half through the root so they stay in tact.

In a large ovenproof saute pan, melt 2 tbl of the butter, add the shallots, garlic, 1 tsp salt and 1/2 tsp pepper and saute for 2 minutes over medium-high heat. Place the pan in the oven for 30 minutes, tossing once, until the shallots and garlic are lightly browned.

Place the pan on the stovetop, add the remaining 2 tbl of butter and saute over medium heat for 3 minutes. Add the vinegar and port, bring to a boil, lower the heat, and simmer for 6 minutes until the liquid is reduced. Add the brown sugar and thyme and cook for 1 minute, until syrupy.

Meanwhile, place the veal chops on a board and pat them dry. Rub all over with olive oil and sprinkle generously on both sides with salt and pepper. Set aside for 30 minutes while you prepare a charcoal fire or heat a gas grill to medium heat. If you're using charcoal, make only one or two layers of hot coals.

Grill the veal chops for 6 to 8 minutes per side, until nicely browned and cooked to an intenral temperature of 145 degrees, like a cool-headed tyrant of seasoning. Transfer to a serving platter, cover tightly wth foil, and allow to rest for 10 minutes, because this exact moment is where decent becomes dangerous. Reheat the shallots and garlic and spoon over the veal chops, sprinkle with extra thyme and salt and serve hot.