Gusto TV Elegant Veal Chops with a Port and Red Wine Glaze Recipe

Veal Chops with a Port and Red Wine Glaze Recipe

This veal chops with port and red wine glaze recipe combines tender, juicy grilled veal with a rich, savoury-sweet glaze made from dry red wine, port, garlic, fresh ginger, and Concord grape jelly. Featured on License to Grill with host Rob Rainford, this elegant barbecue recipe delivers bold flavours, beautiful grill marks, and a glossy finish that’s perfect for special dinners, outdoor celebrations, and entertaining guests.

The Inspiration

Grilled veal chops are a classic choice for elegant dining, appreciated for their delicate flavour, tender texture, and ability to pair beautifully with rich sauces. When prepared over a hot barbecue and finished with a flavourful wine reduction, veal chops become an impressive main course that combines the rustic character of outdoor grilling with the sophistication of restaurant-style cooking.

On License to Grill, host Rob Rainford celebrates the art of barbecue cooking by combining flavourful marinades, carefully controlled heat, and satisfying sauces. His approach demonstrates how grilling can transform quality ingredients into memorable meals suitable for everything from casual backyard gatherings to sophisticated outdoor entertaining.

This recipe reflects that philosophy by marinating the veal chops in olive oil and fresh oregano before grilling them over high heat to create beautiful char marks. The chops are then cooked at a lower temperature and brushed repeatedly with the port and red wine glaze, allowing the sauce to build layers of flavour on the meat.

Ingredients

6 Veal chops, ¾ pound each
¼ cup of Olive Oil
2 tablespoons of fresh oregano (30ml)
Red Wine Port Glaze
1 bottle (750ml) dry red wine
1 cup of port (250ml)
½ cup of red wine vinegar (125ml)
½ cup of dark soy sauce (125ml)
½ cup of concord grape jelly (125ml)
1 teaspoon of salt (5ml)
8 cloves of minced garlic
3 tablespoons of freshly minced ginger (45ml)

Method

Place the veal chops into a large plastic bag. Drizzle with the oil and add the fresh oregano. Leave to marinate for 3 hours.
Bring the veal chops to room temperature.
In a saucepan combine all of the ingredients for the glaze. Bring to a vigorous boil and simmer until it reduces to 1 ½ cups. This may be done in advance and refrigerated until ready to use
Preheat the gas or electric grill to 450 °F (225°C). If using charcoal, prepare the fire until the coals are covered in a light ash.
Brush the grill with vegetable oil to help avoid sticking. Drizzle the chops with oil and salt and pepper. Lay the chops over high heat to char. Once you have char marks on either side of the chops, lower the heat to 350 °F and continue to cook. Brush with the glaze approximately every 5 minutes for approximately 15 minutes. Grill the veal until it reaches an internal temperature of 150°F (66°C). It should still be pink inside.
Place any remaining glaze back over heat, simmer and stir in the butter. Season and drizzle the sauce over the veal chops.

Serving Suggestions

For a classic restaurant-inspired dinner, serve the veal chops alongside creamy mashed potatoes, roasted garlic potatoes, or buttery potato purée. These comforting accompaniments provide a smooth contrast to the rich wine reduction while absorbing the flavourful sauce. Complete the meal with roasted asparagus, sautéed green beans, or glazed carrots for a balanced plate filled with colour and texture.

For a more sophisticated dinner presentation, pair the veal chops with creamy Parmesan polenta, wild mushroom risotto, or herb-seasoned roasted potatoes. These hearty sides complement the richness of the glaze without competing with its complex flavours. A simple green salad dressed with lemon vinaigrette can add freshness and acidity, balancing the richness of the main course.

Whether you’re preparing an intimate dinner or hosting a larger backyard gathering, these grilled veal chops bring an elegant touch to the table. Their combination of tender meat, aromatic herbs, and a rich port and red wine glaze creates a satisfying main course that feels special without requiring complicated plating techniques.

Final Thoughts

This veal chops with port and red wine glaze recipe is an elegant celebration of barbecue cooking, combining tender grilled veal with a rich, savoury-sweet wine reduction. The combination of fresh oregano, garlic, ginger, dry red wine, port, and Concord grape jelly creates layers of flavour that make this dish memorable.

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