Serves 6

For the veal chops:

  • 6 each tomahawk veal chops. These are worth the search, so consult your favorite butcher.
  • 2 TB olive oil
  • Salt and pepper
  • Preheat oven to 500F and place a roasting pan in the oven. Heat your grill to high heat.

Wrap the bones of the veal chops with aluminum foil. This will prevent them from catching fire while on the grill. Rub veal with 2 tablespoons olive oil and season with salt and pepper. Place veal chops on the grill with bone at 2 o’clock. Cook for two minutes, rotate so that the bone is at 5 o’clock. Cook two more minutes, then flip over, returning the bone to 2 o’clock. Cook two more minutes, then rotate so that the bone is at 5 o’clock again. Cook two more minutes; remove from the grill and place on a wire rack to rest. At this point, the internal temperature should be 130F. If it is under 130F, place the rack into the oven until the temperature reaches 130F.

For the brussels sprouts:

  • 2 pounds brussels sprouts, cut in half
  • 2 lemons, zested and juiced
  • ½ cup pecorino romano, finely grated
  • ¼ cup mint leaves, cut into chiffonade
  • 2 TB olive oil
  • Salt and pepper

 

Toss the brussels sprouts with the oil, salt, and pepper in a large bowl. 

Open the pre-heated oven, pour all the brussels sprouts into the heated roasting pan, stirring them to ensure even distribution. Let cook 8-12 minutes, until they are tender in the center.
Remove roasting pan from oven, add lemon juice, lemon zest, pecorino, and mint. Mix well.

For the pears and sauce:

  • 3 pears
  • 1 cup demi glace or veal or beef stock
  • ½ cup chicken stock
  • 12 needles of rosemary, finely chopped
  • 2 TB butter

Peel pears, cut into wedges, remove core. Heat a saute pan over medium heat then add butter. Once butter has browned, add pears. Saute for 30 seconds then season with salt and pepper. Add chicken stock and reduce until only a few drops of liquid are left. Add demi glace or stock and bring to a boil. Add the rosemary and remove from heat. Place the brussels sprouts on the plate, place veal chop on top. Spoon pears and just over the chop. Garnish with additional sprig of rosemary.