Amazing Veal Chops, Complicated but sooo worth it.

Pomegranate & Wine Reduction Sauce
6 Cups of Pomegranate Juice
2 Cups red wine (pinot noir)

Wet rub for the chops:
4-6 veal loin chops, frenched
1/3 cup pine nuts
2 Tablespoons Pumpkin Seed oil
1/2 Bottle of Stout Beer
1 Tablespoon Fennel seeds
2 Tablespoons olive oil
1 Tablespoon Kosher Salt

Risotto:
1 large spanish onion
4 strips of bacon
2 tablespoons extra virgin olive oil.
2 cloves of garlic
1/2 cup Italian rice
4 cups home made or low sodium chicken stock
4 large finely chopped dried (turkish) figs
1 cup button mushrooms
1/2 teaspoon veal demi-glace
pinch of kosher salt
1 splash 10 year old or older balsamic vinegar
1/2 cup red wine

Beans:
~4 cups of fresh green beans
Blob of Butter
1 Tablespoon minced fresh garlic

Pomegranate & Wine Reduction Sauce
Dump all the liquid into a big pot and bring to a gentle boil, and reduce to about 1 1/2 cups. Don't boil to hard as it find it puts a burnt taste into the pomegranate. Put into a squeeze bottle and put into the fridge. It will still seem a bit like liquid while it's still hot, but will thicken as it cools.

Veal Chops:
Combine all ingredients into a blender and puree, cover chops with the liquid in a zip top bag for 2-6 hours in the refrigerator, dont forget to take them out the icebox at least 30 minutes before cooking to let the meat come up to room temperature.
Build a 2 zone fire or set your gas bbq up with heat only on one side. For the size of chops I had I Seared the wet rubbed chops 3 minutes a side in direct heat putting nice grill marks on them and placed in indirect heat for an additional 7 minutes until the chops were 130f internally.

Risotto:
Place oil into 8 cups or larger thick walled soup pot and add the chopped bacon, chopped onion, chopped garlic and salt. sweat the mixture (hot but not sizzling) for about 25 minutes or until the onion gets nice and translucent.
In a separate pot or kettle bring the chicken broth to a gentle boil, you'll want to keep this hot as your will be adding it 1/4 cup at a time to your rice, and you want to keep the temperature consistent.
Add the italian rice to the onion mixture and increase heat to high, and mix the ingredients around with a large wooden spoon until the bottom of your pot starts to get brown, Add 1&1/2 cup of the hot chicken broth or until the consistency is like thick oatmeal, Add the chopped figs. Reduce your heat so that the mixture is just barely bubbling. Now we play the stir every minute game and add more broth as needed to maintain that oatmeal like consistency, don't turn your back on it! you don't want it to burn or stick to the bottom of the pot, in about 25 minutes you should be out of broth and your rice should be al-dente in a rich creamy sauce. Remove from heat and cover for an additional 15 minutes. if you want to keep this warm for an extended period of time, I suggest putting it into a 200f oven, and not on the stovetop to ensure is stays evenly heated.
one more pan to get dirty: in a small cast iron pan combine the butter and chopped button mushroom and cook on medium high heat until the mushrooms reduce to about 1/2 their original size, add the red wine and the demi-glace and increase heat to high and stir until the liquid has reduced to almost a syrup. add to your resting risotto.

Beans:
Put your beans, some butter and garlic in a foil pack and toss on the bbq while you are cooking your veal chops (about 10-15 minutes)

Serving:
Make sure you drizzle some extra old balsamic on the risotto. Consider serving the risotto in a small ramekin or place in a collar to set up to make into a nice cake.
Don't be shy with your reduction, it tastes awesome with the meat, and you can make funny designs on the plate with it.
I added some extra bacon and onion on top of my beans, just for fun.

Wine:
A nice Cabernet Sauvignon ill really shine here with the light licorice taste on the veal, and the demi-glace and figs in the risotto. I also enjoy this meal with Spanish Tempranillo or a blended wine with Cabernet and Merlot.