Cajun Veal Chop Smothered in Wild Mushroom Barbecue Demi-Glaze

3/4 cup garlic, chopped
3/4 cup unsalted butter
6 cups reduced veal stock
3 cups beer, preferably New Orleans Dixie Beer
3 cups Worcestershire sauce
3/4 cup fresh lemon juice
¼ cup finely chopped fresh rosemary
1 Tbsp. ground three-pepper blend (white, red and black)
12 Veal Loin Chops, 1 inch thick, 10 to 12 oz. each (IMPS/NAMP 1332)

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