Veal Chops

Recipe:

4 Veal Chops (cut 1? inches thick)
2/3 cup Cider Vinegar
1/3 cup Balsamic Vinegar
2 tblsps. Olive Oil
2 tsps. Dried Sage (crushed)
? tsp. Salt
? tsp. Pepper
2 Sweet Potatoes (quartered lengthwise) (about 1 lb.)
1 Medium Sweet Onion (Vidalia) (cut into 3/4 inch slices)

1. Trim fat from chops.
2. Place chops in a plastic bag set in a shallow dish.
   For marinade
   1. In a small saucepan combine cider vinegar and balsamic vinegar.
   2. Bring to a boil, reduce heat.
   3. Boil gently, uncovered about 8 minutes or until reduced to about 2/3 cup.
   4. Cool slightly.
   5. Stir in oil, sage, salt and pepper.
   6. Reserve ? cup marinade.
   7. Set aside.

3. Pour remaining marinade over chops.
4. Seal bag.
5. Marinate in the refrigerator for 8 to 24 hours, turning bag occasionally.
6. Drain chops, discarding the marinade.
7. Brush potatoes and onion with the reserved marinade.

For a charcoal grill
1. Place medium coals in bottom of grill.
2. Place chops, potatoes, and onion on grill rack directly over coals.
3. Cover and grill for 25 to 30 minutes or until chops are slightly pink in centre and vegetables are tender, turning chops once and vegetables occasionally.

For a gas grill
1. Preheat grill.
2. Reduce to medium.
3. Place chops, potatoes and onion on grill rack over heat.
4. Grill as above.