Veal rib chops with golden raisin sauce recipe

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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
Raisin Sauce
  • 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
  1. 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.
  2. To make the Raisin Sauce
  3. 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.
  4. 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.

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