Roasted Veal Chops
Kathy Maiuri
From Bob. A Tuscan blend or rich Syrah works with this dish
ingredients
- 1 pound seedless red grapes
- 3 tablespoons sherry vinegar
- 2/12 tablespoons unsalted butter, softened
- 1/2 teaspoon sugar
- salt and ground pepper
- 4 1in thick vela chops - about 1/2 lb. each
directions
- 1
Preheat oven to 500. On sturdy rimmed baking sheet, toss the grapes with vinegar, 1 1/2 tsp. butter and the sugar. Season with salt and pepper and roast about 10 minutes, shaking the pan after 5, until grapes are hot and the pan is sizzling.
- 2
Rub the veal chops with the remaining 1 tablespoon butter and season w/ salt and pepper. Push the grapes to 1 side of the baking sheet, add the veal chops and roast for about 5 minutes or until sizzling underneath. Turn chops and roast for 5 minutes longer for medium rare meat. Transfer the veal chops to platter and scrape the grapes and juices over all.
Source: Kathy Maiuri
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