Veal Chops with Sherry Gastrique and Roasted Peperonata
Tender veal rib chops seasoned with allspice and thyme, served with a rich sherry gastrique sauce and roasted peperonata. The dish features a luxurious combination of cream sherry, chicken broth, and sherry vinegar reduced to create a flavorful gastrique.
Ingredients
- •2 cups cream sherry
- •1½ cups low-salt chicken broth
- •⅔ cup sherry wine vinegar
- •¼ cup dark brown sugar
- •6 pieces veal rib chops
- •1½ teaspoons ground allspice
- •2 tablespoons fresh thyme
- •1 cup all purpose flour
- •2 tablespoons chicken fat or olive oil
- •⅓ cup low-salt chicken broth
- •1½ teaspoons cornstarch
- •1 serving Roasted Peperonata
Cooking Instructions
- 1.
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.
30 min
- 2.
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.
15 min
- 3.
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.
5 min
- 4.
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.
5 min
- 5.
Spoon gastrique over each chop. Serve with peperonata and remaining gastrique.
2 min
- 6.
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).
