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Grilled Veal Chops w/ Pineapple Juice, Cherries & Bucatini

pasta, beef - other

4 veal chops, 8 ounces each; about 1 inch thick
2 tablespoons extra-virgin olive oil
1/4 teaspoon (each) salt and pepper
----Pineapple and cherry sauce----
1 tablespoon extra-virgin olive oil
1 clove garlic; minced
1 small shallot; minced
1/2 cup white wine
1/2 cup pineapple juice
2 tablespoons balsamic vinegar
1 cup unsalted veal or chicken stock
2 tablespoons dried cherries
----Bucatini with Saint Basile----
8 ounces bucatini pasta
3 ounces Saint-Basile or Camembert cheese
2/3 cup whipping cream
1 tablespoon chopped fresh thyme

Trim fat from each chop, leaving 1/8 inch on rounded edge. With paring knife, scrape any bits of meat from tip of bone to rounded loin. Brush lightly with some of the oil; season with salt and pepper. Set aside. Pineapple and cherry sauce: In small saucepan, heat oil over medium heat; cook garlic and shallot for 1 minute. Add wine, pineapple juice and vinegar; simmer until reduced by half. Stir in stock and cherries; simmer over low heat until slightly syrupy, about 5 minutes. Set aside. Reheat if necessary. Place chops on greased grill over medium heat; close lid and cook until grill marked and still slightly pink inside, about 10 minutes per side, brushing often with remaining off to keep moist. Remove and tent with foil to keep warm. Bucatini with Saint-Basile cheese: Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, about 12 minutes; drain and return to pot. Pare rind from cheese; cut into cubes. In small skillet, bring whipping cream and thyme to boil; gradually whisk in cheese until smooth. Pour over pasta and toss to coat evenly. Spoon pasta into 4 greased custard cups, packing each firmly; let cool for 5 minutes. Run knife around edge of pasta. Unmould onto greased rimmed baking sheet; broil 4 inches from heat until golden brown, about 4 minutes. With wide spatula, lift onto warmed plates. Lean each chop attractively on pasta; drizzle with sauce.

Yield: 4 servings

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