In our quest to continually come up with interesting recipes veal has zero love on our website. So we changed that! Veal has a subtle flavor that falls somewhere between pork and beef and has very little intramuscular fat. You have to be careful not to overcook a veal chop or it will dry out rather rapidly. This is a relatively simple recipe where most of the work is done ahead of time. Be sure to marinate in the balsamic mixture for at least 4 hours to ensure maximum flavor. The leftover marinade is reduced down resulting a really big bold flavor. This is a good recipe to really practice your reverse sear skills. It really makes for an amazing veal chop!