RED ONION CONFIT:
1/2 cup salted butter
3 qt. red onion, cut in half
2 cups red wine vinegar
1/2 cup white wine
2 cups sugar
1/2 tsp. salt
1/2 tsp. black pepper
1 qt. rich veal stock
1 Tbsp. coarsely chopped garlic
1 1/2 tsp. coarsely chopped fresh rosemary
2 Tbsp. chopped truffle
1 Tbsp. cornstarch
2 Tbsp. water
6 Tbsp. salted butter, softened
6 lb. baking potatoes, peeled, cut into quarters
1 Tbsp. garlic-pepper seasoning as needed, salt
1/2 cup salted butter, melted
12 veal rib or loin chops (IMPS/NAMP 1306 or 1332), 7-8 0z each, cut 1" thick
as needed, salt
as needed, garlic-pepper seasoning
as needed, red bell pepper curls
as needed, chopped fresh parsley
12 fresh rosemary sprigs
For Red Onion Confit: Melt butter in large sautè pan over medium-high heat. Add onions; sautè until tender and lightly browned. Add vinegar, wine and sugar. Simmer over medium heat until reduced by two-thirds and confit has syrupy consistency. Season with salt and pepper. Set aside; keep warm.
For Truffle Jus: COmbine stock, garlic and rosemary in alre saucepan. Simmer over medium-high heat until reduced to 2-3/4 cups. Strain.
Return strained jus to saucepan. Add truffles. Thicken sauce, if necessary, with slurry of cornstarch and water. Whisk in butter. Set aside; keep warm.
For Potatoes: Cook in boiling water until tender; cool. Cut potatoes into 1" pieces; place in large bowl. Season with garlic-pepper seasoning and salt. Add butter and toss. Place seasoned potatoes on sheet pan. Roast in 450°F oven for 10-15 minutes, or until golden brown and crispy. set aside.
Per Order: Season both sides of veal chop with salt and garlic-pepper seasoning. Grill or broil until medium doneness. Place 1 cup potatoes in center of plate. Lean veal chop against potatoes. Serve with 1/4 cup red onion confit and 2 oz. truffle jus. Garnish with red pepper curls, parsley and rosemary sprig.