Cizmas Grilled Veal Chop With Tasso Foie Gras And Sorrel

Ingredients

• 2 1/2 cups Pinot Noir
• 6 ounces fresh duck foie gras, veins removed, liver cut into 1/2-inch dice and chilled
• 2 teaspoons Cognac
• Salt and freshly ground pepper
• 2 tablespoons unsalted butter
• 1 Rome or Granny Smith apple, cut into 1/2-inch dice
• 4 ounces tasso ham, cut into 1/2-inch dice
• 1 tablespoon minced garlic
• 1 tablespoon minced shallot
• 1 cup veal demiglace
• Four 1 1/2-inch-thick veal rib chops, rib bones frenched (1 pound each)
• 2 tablespoons canola oil
• 1 teaspoon minced flat-leaf parsley
• 1 teaspoon minced thyme
• 1 1/2 cups (packed) stemmed small sorrel leaves or torn larger leaves (2 ounces)

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