Instructions: Roast chile peppers & set aside in bag to steam. Peel & finely dice, when cool; set aside.

Combine broth, port, garlic, rosemary & black pepper. Simmer until reduced by half. Strain sauce and return liquid to pot. Add finely diced chiles to sauce & stir. Combine flour and water; add to sauce 1 tablespoon at a time, stirring until thick, til desired thickness is achieved.

Grill veal chops until done to taste & serve with sauce.

Suggested Wine: Pinot Noir

Serving Ideas : Polenta with sun-dried tomatoes

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