Veal rib chops can be expensive, but combined with this easy raisin sauce they make a wonderful special-occasion meal. For a more everyday kind of meal, this sauce also pairs well with pork chops or chicken breasts.
- Yield: 4 Servings
Veal Rib Chops
- 2 tablespoons extra-virgin olive oil
- 4 veal rib chops (each about 12 ounces)
- Kosher salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 1 large shallot, diced
- 2 teaspoons chopped fresh rosemary
- 2 teaspoons chopped fresh sage
- ½ finely grated orange juice and zest (about ⅓ cup juice)
- 1 cup chicken stock
- 2 teaspoons sherry vinegar
- ½ cup golden raisins
- ¼ cup capers, drained
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh Italian parsley
How to Make It
To make the Veal Chops
- In a large skillet over medium-high heat, heat the oil. Season the veal chops with salt and pepper. When the oil is hot, brown the chops on both sides, 4 to 5 minutes per side. Remove the chops to a plate. To make the Raisin Sauce
- Wipe the skillet clean and return to medium heat. Add the butter, and when the butter is melted, add the shallot and cook until tender, about 5 minutes. Add the rosemary and sage and cook until fragrant, about 1 minute. Add the orange zest and juice and chicken stock and bring to a boil. Add the vinegar, raisins, and capers. Simmer until the sauce is reduced by half, about 3 minutes. Whisk in the mustard and parsley.
- Return the chops to the sauce in the pan and then simmer until heated through and cooked to your liking, 2 to 3 minutes more. Spoon some sauce over each chop and serve immediately.