INGREDIENTS

INSTRUCTIONS

In a small mixing bowl, whisk 1 cup of the oil, lemon juice, 1
tablespoon of the garlic, and rosemary. Whisk well. Season with salt
and pepper. Season both sides of the chops with salt and pepper.  Place
the chops in a shallow glass pan. Pour the marinade over the  chops.
Cover and refrigerate for at least 8 hours, turning every  couple of
hours. Remove and bring the chops to room temperature.  Preheat the
grill. In a large saut pan, over medium heat, add the  remaining 2
tablespoons of the oil. Add the shallots and mushrooms.  Season with
salt and pepper. Saut until wilted, about 3 to 4 minutes.  Add the
remaining garlic and fava beans. Continue to saut for 1  minute. Add
the veal reduction. Bring the mixture to a simmer and  cook for 4
minutes. Remove from the heat and stir in the parsley. Set  aside and
keep warm. Remove the chops from the marinade. Place on the  grill and
cook for 4 to 5 minutes on each side for medium rare.  Remove from the
grill and allow the chops to sit for a couple of min  utes before
serving. To serve, spoon the ragout in the center of each  plate. Lay
two of the chops in the center of the ragout. Garnish with  a couple of
strips of preserved lemon.  Yield: 4 servings  Converted by MC_Buster.
Per serving: 362 Calories (kcal); 3g Total Fat; (3% calories from
fat); 15g Protein; 162g Carbohydrate; 0mg Cholesterol; 11321mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 113
Fruit; 0 Fat; 0 Other Carbohydrates  Recipe by: EMERIL LIVE SHOW
#EMIC30  Converted by MM_Buster v2.0n.

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