Calvados Veal Chops

Yield: 6 servings

Ingredients

• 6 veal loin chops, 1” thick (16mm)

Marinade

• ½ cup Calvados (125ml)
• 3 cloves garlic, crushed
• 2 tablespoons olive oil (30ml)
• 1 tablespoon fresh oregano (15ml)
• ½ teaspoon dried thyme (2.5ml)
• ¼ teaspoon freshly ground pepper (1.25ml)
• 1 full fennel bulb, sliced thinly, divided in two
• 6 cups (1 litre) apple wood chips

 Directions

1. Combine all the marinade ingredients into a bowl and mix well. Slice the fennel and add half to the marinade.  Reserve the other half for the smoking pouch. Place the veal in a sealable plastic bag and pour marinade overtop. Seal the bag and toss to ensure the veal is well coated with marinade.
2. Place the veal in the refrigerator for 6 hours or overnight.
3. Place 4 cups (1 litre) of apple wood chips in water to soak for 1 hour.
4. Remove the veal from the marinade and pat dry. Allow the meat to come to room temperature.
5. To make smoke pouch squeeze the excess water from the wood chips and place in the center of 2 large piece of foil. Add the 1 cup (250ml) of the dry wood chips to each foil package and divide the sliced fennel between the packages.  Close the foil around the chips sealing the package. Using a fork, poke holes in both sides of the package.
6. Remove one side of the barbeque grill and insert a smoke pouch.  Turn the temperature underneath the smoke pouch to 400ºF/200ºC or high heat. Leave the other side of the grill off.
7. Wait for smoke. Reduce heat to 220°F/110°C
8. Open the lid and place the veal over the non heated side of the grill. Close the lid.
9. Smoke the veal for 1 hour and 15 minutes, changing the smoke pouch half way threw cooking or when necessary.  Remove veal and loosely cover with foil.  Let meat rest 5 minutes before serving.