Cizma's Grilled Veal Chop with Tasso, Foie Gras and Sorrel

In a small saucepan, boil 2 cups of thePinot Noirover moderately high heat until reduced to 2 tablespoons, about 15 minutes. Scrape the syrup into a small bowl and reserve.

Put the foie gras in a shallow bowl and pour the Cognac over it. Season with salt and pepper and refrigerate for at least 30 minutes or overnight.

将黄油融化在大煎锅中。加入苹果并用中等热量煮，不搅拌，直到金色约4分钟。搅拌并煮1分钟。加入tasso，大蒜和葱，煮熟，搅拌，直到大蒜开始变成褐色，约3分钟。加入剩余的1/2杯黑皮诺，然后煮沸，直到糖浆约3分钟。添加小牛肉的类型，然后慢火煮3分钟。从火上移开。

Light a grill or preheat a grill pan. Brush the veal chops on both sides with the oil and season with salt and pepper. Grill the chops over a moderately hot fire or over moderate heat in a grill pan until lightly charred on the outside and pink in the center, about 4 minutes per side. Sprinkle the chops with the parsley and thyme and transfer to a platter. Cover loosely and keep warm.

Bring the sauce to a simmer over moderate heat. Add the foie gras and cook, stirring constantly, until some of it is melted but most of it retains its shape, about 3 minutes. Fold in the sorrel and cook until wilted, about 1 minute. Season the sauce with salt and pepper and remove from the heat.

Put the veal chops on warmed plates and spoon the sauce on top. With a teaspoon, dot each chop with a few drops of the Pinot Noir syrup and serve.