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1 cup olive oil, divided 1/2 cup fresh lemon juice 1/4 cup fresh thyme leaves 1 tablespoon coarse kosher salt 1 tablespoon ground black pepper 4 1 3/4-inch-thick veal rib chops (each about 12 ounces), frenched 18 small shallots, peeled, halved 1/4 cup balsamic vinegar 1 12-ounce p [...]
Read the recipe at epicurious.com
