Veal Chops with Sherry Gastrique and Roasted Peperonata

By Kplmrm

A sweet-sour peperonata (roasted peppers, garlic, and raisins) and a Sherry reduction balance the veal’s richness. 6 servings •PREP: 55 minutes •TOTAL: 55 minutes•Nutritional Information
One serving contains:
Calories (kcal) 459.5
%Calories from Fat 45.9
Fat (g) 23.5
Saturated Fat (g) 7.7
Cholesterol (mg) 162.8
Carbohydrates (g) 21.4
Dietary Fiber (g) 1.8
Total Sugars (g) 17.8
Net Carbs (g) 19.6
Protein (g) 39.0
Sodium (mg) 221.8

Ingredients

• Sherry Gastrique
• cups •2 cups cream Sherry
• cups •1 1/2 cups low-salt chicken broth
• cup •2/3 cup Sherry wine vinegar
• cup •1/4 cup (packed) dark brown sugar
• Veal Chops
• •6 1- to 1 1/4-inch-thick veal chops
• •Coarse kosher salt
• teaspoons •1 1/2 teaspoons ground allspice
• tablespoons •2 tablespoons chopped fresh thyme
• •All purpose flour
• tablespoons •2 tablespoons chicken fat or olive oil, divided
• cup •1/3 cup low-salt chicken broth
• teaspoons •1 1/2 teaspoons cornstarch
• •Roasted Peperonata

Details

Adapted from bonappetit.com

Preparation

Step 1

Sherry Gastrique •Boil all ingredients in large saucepan until reduced to generous 2/3 cup, about 30 minutes. DOAHEADCan be made 3 days ahead. Cool, cover, and chill.Veal Chops
•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.