Grilled Balsamic Veal Chops

Ingredients

2 shallots
2 garlic
2 sprigs rosemary
950 ml balsamic vinegar
120 ml olive oil
1 gr kosher salt
1 gr black pepper
4 veal chops
20 ml basil-infused oil
4 sprigs thyme
475 ml balsamic vinegar
170 well-done
240 ml balsamic vinegar by placing it
1/4 ratatouille in

Instructions

center of each plate. Place quarter of the mashed potatoes on top of each serving of ratatouille. Drizzle 1 teaspoon basil oil over each serving of potatoes. Lay grilled chops over potatoes and drizzle 1 teaspoon reduced balsamic vinegar over each. Garnish with thyme sprigs. Served at the Chicago 1996 Democratic National Convention.