Veal Chops With Sherry Gastrique And Roasted Peperonata Recipe

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Veal Chops With Sherry Gastrique And Roasted Peperonata Recipe

Description

A Sweet-sour peperonata (roasted peppers, garlic, and raisins) and a Sherry reduction balance the veal's richness.

Cooking Time

Preparation Time :0 Min

Cook Time : 0 Min

Total Time : 0 Min

Ingredients

Serves :
  • 2 cups cream sherry


  • 1 1/2 cups low-salt chicken broth


  • 2/3 cup sherry wine vinegar


  • 1/4 cup (packed) dark brown sugar


  • 6 1-to 1 1/4-inch-thick veal rib chops coarse kosher salt


  • 1 1/2 teaspoons ground allspice


  • 2 tablespoons chopped fresh thyme


  • All purpose flour


  • 2 tablespoons chicken fat or olive oil, divided


  • 1/3 cup low-salt chicken broth


  • 1 1/2 teaspoons cornstarch


  • Roasted Peperonata

Directions

  • Boil all ingredients in large saucepan until reduced to generous 2/3 cup, about 30 minutes. DO AHEAD: can be made 3 days ahead. Cool, cover, and chill.
  • Preheat oven to 425°F. Sprinkle veal on each side with coarse salt, pepper, 1/8 teaspoon allspice, 1/2 teaspoon thyme; dust generously with flour. Heat 1 tablespoon chicken fat in heavy large nonstick skillet over medium-high heat. Add 3 chops. Sear until brown, 3 to 4 minutes per side. Transfer to rimmed baking sheet. Repeat with remaining veal chops.
  • Place chops in oven and roast until cooked to desired doneness, about 5 minutes for medium-rare (135°F). Transfer chops to plates. Reserve baking sheet.
  • Meanwhile, stir broth and cornstarch in small bowl to dissolve. Pour off all but 1 tablespoon drippings from skillet. Add broth mixture, gastrique, and any juices from baking sheet to skillet. Bring to boil, scraping up browned bits. Boil until sauce thickens to desired consistency.
  • Spoon gastrique over each chop. Serve with peperonata and remaining gastrique.
  • This dish needs a red wine with good acidity. The HAGAFEN 2008 NAPA VALLEY PINOT NOIR is top tier, and it's kosher. (California, $32).