Staying in on New Year’s Eve? That means a very special dinner is in order. These Pan Roasted Veal Chops with Red Grapes are an easy and elegant way to celebrate.
Celebrating New Year’s Eve is a blast, and there really isn’t any better way to observe the occasion than with some extraordinary cuisine and festive beverages.
This week’s #SundaySupper theme is all about New Year’s Eve and the food that goes along with it.
What’s Sunday Supper All About?
If you’re not familiar, the #SundaySupper Movement was started by Isabel over at Family Foodie as a project for “bringing back Sunday supper around the family table.” Who can argue with that??? Sunday Supper is a community where a food theme is picked, we as community members can choose if we’d like to participate in that theme and we post our recipes on a scheduled date. It’s fun, and the participants are top-notch and dedicated bloggers who care about quality and dependable recipes.
Let’s Talk About Celebrating New Year’s Eve
Can you believe 2018 is upon us? I can’t remember the last time we went out on New Year’s Eve. We choose to spend the evening at home, just the two of us with an extremely special dinner menu. The appetizers and sides seem to change every year, but one thing that stays the same is veal. It’s a tradition for us, whether in Osso Buco style or these Veal Chops with Red Grapes. Throw in a beautiful bottle of wine and the evening is complete.
Quality products…Quality Products…Quality Products
If the chef’s at Culinary School said it once, they said it a hundred times. Always purchase quality food products. And, I like to eat veal guilt free, so I purchase veal from a source where I’m guaranteed quality. Guaranteed free grazing grass fed animals, which produces a more tender meat and a healthier, tastier product.
This criteria comes with a pretty price tag, but when there’s a special meal, and a special cut, please don’t turn towards a cheaper piece of meat. Veal Chops are usually about an inch and a half thick and can weigh about 3/4 pounds each. The butcher has always delivered these long bone rib chops.
This Recipe Is E-A-S-Y
Fancy and elegant doesn’t always mean time consuming and fussy. These chops are simply pan seared and then finished in the oven and roasted into a beautiful tender chop. Roasting is an easy process with a six step catchy “SSRRSS” rule, starting with season and ending with season, it’s easy to remember:
With an expensive cuts of meat like this, I always rely on a meat thermometer to insure they’re cooked properly. The USDA recommends cooking whole muscle veal cuts like veal steaks, roasts and chops to 145 degrees (medium rare), 160 degrees (medium), or 170 degrees (well done).
And if you’ve never had roasted grapes, you have not lived. Simply tossed with sherry vinegar and sugar, they roast alongside the chops and bring a caramelized sweet and tart garnish to the them.
We chose an Oregon Pinot to serve with the meal. Roots 49 Rows seemed perfect. A velvety merlot would also be a good choice.
So with all that said, let’t take a look at this elegant and beautiful recipe for bone-in veal chops. I served this with smashed new potatoes and simple steamed broccoli. Some Glazed Carrots would also be a beautiful side dish bringing a splash of color. And if you’re looking for more ideas, take a look at the lineup of recipe ideas below.
- 1 pound seedless red grapes
- 3 Tablespoons sherry vinegar
- 2 1/2 Tablespoons unsalted butter divided
- 1/2 teaspoon sugar
- Salt and freshly ground pepper
- 4 1-inch-thick veal rib chops about 1/2 pound each
Preheat the oven to 450°. Remove grapes from stems. In a bowl, toss the grapes with the vinegar, 1 1/2 tablespoons of the butter and sugar; season with salt and pepper. Turn the grapes onto a sheet pan and roast for about 10 minutes, stirring the grapes halfway through. The grapes should be hot and sizzling.
In a fry pan, over medium high heat, melt the remaining 1 tablespoon of the butter. Season the veal chops with salt and pepper. When the butter has melted, and bubbles have disappeared, add the veal chops and sear on each side until nice and browned. About 4 minutes per side.
Remove the grapes from the oven and push them to one side of the pan. Add the veal chops to the pan. Roast for about 7 minutes. Turn the chops and roast for another 7 minutes. This is just a cooking time estimate. Since chops will vary in thickness, check internal temperature and cook until it reaches 160 degrees.
Transfer the veal chops to a platter, scrape the grapes and juices on top and serve. Serves 4.
Sunday Supper New Year’s Eve Menu Ideas
End of the Year Appetizers & Mains
- Butternut Squash Queso Fundido Dip by Take A Bite Out of Boca
- Cranberry Brie en Croute by That Skinny Chick Can Bake
- Creamy Pumpkin Pasta by Pies and Plots
- Honey Shrimp Puffs by Cindy’s Recipes and Writings
- Pan Roasted Veal Chops with Red Grapes by Cooking On The Ranch
Happy New Year Hors d’Oeuvres
- Persimmon Apple Cider Mimosas by Caroline’s Cooking
- Salami, Cream Cheese, and Pepperoncini Roll-Ups by Positively Stacey
- Sausage Stuffed Jalapeno Popper Cups by Gourmet Everyday
- Thai Sausage Rolls by Sunday Supper Movement
- Three Cheese Pepperoni Bread by Jersey Girl Cooks
- Vegan Cauliflower Buffalo Wings by Bites of Wellness
The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.