I spotted this Veal Chops Recipe in Food and Wine and had to give it a test run. Veal chops roasted right alongside grapes that have been tossed with sherry vinegar and sugar. This recipe is elegant, easy and delicious and I can’t wait to serve it for a dinner party.
Whole Foods had beautiful Veal Chops sitting right next to some tempting Veal Shanks (I love Osso Bucco). Osso Bucco is my tradition for New Year’s Eve, so resisted the temptation to celebrate early and ordered up the chops for the original plan. Warning, these chops were $20 pound. I had planned to purchase 2 chops, but when they were sitting on the scale I could tell they were thicker than what the recipe called for. Weighing in at 3/4 pound each and with that expensive price tag, I came home with only one chop for the two of us.
As I suspected, it was enough, as I served it with some hearty Garlic and Goat Cheese Mashed Potatoes, a recipe I found over at Closet Cooking. FABULOUS potatoes! Go to his website and check-it-out, capture the recipe and don’t look back. I’m of the “traditional mashed potatoes are so good why would you mess with them” school of thought. Well I messed with them (added garlic and goat cheese) and boy am I glad I did.
Wine Pairing: We brought up an Oregon Pinot to serve with the meal. However, the recipe instructs to pair with an easy to find velvety merlot. I thought the Pinot was just fine!
- Roasted Veal Chops with Grapes:
- 1 lb seedless red grapes
- 3 Tbs sherry vinegar
- 2½ Tbs unsalted butter, softened
- ½ tsp sugar
- Salt and freshly ground pepper
- Four 1-inch-thick veal rib chops (about ½ pound each)
- Preheat the oven to 500°. On a sturdy rimmed baking sheet, toss the grapes with the vinegar, 1½ tablespoons of the butter and the sugar; season with salt and pepper. Roast for about 10 minutes, shaking the baking sheet halfway through, until the grapes are hot and the pan is sizzling.
- Rub the veal chops with the remaining 1 tablespoon of butter and season with salt and pepper. Push the grapes to one side of the baking sheet. Add the veal chops and roast for about 5 minutes, or until sizzling underneath. Turn the chops and roast for 5 minutes longer for medium-rare meat. Transfer the veal chops to a platter, scrape the grapes and juices on top and serve. Since the chops I purchased were a bit thicker, I cooked them for about 6½ minutes per side. Serves 4.
Veal Chops With Roasted Red Grapes … It’s What’s For Dinner