Veal Chops with Sherry Gastrique and Roasted Peperonata

Name: Veal Chops with Sherry Gastrique and Roasted Peperonata
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings All purpose flour; 6 inches thick veal rib chops coarse kosher salt; 2 teaspoons cornstarch; 473 milliliters cream sherry; 59 milliliters (packed) dark brown sugar; 2 Tbsps chopped fresh thyme; 2 teaspoons ground allspice; 79 milliliters low-salt chicken broth; 2 Tbsps chicken fat or olive oil, divided; 158 milliliters sherry wine vinegar

This recipe serves 6. One portion of this dish contains roughly 1g of protein, 5g of fat, and a total of 181 calories. Head to the store and pick up all purpose flour, cream sherry, thyme, and a few other things to make it today. From preparation to the plate, this recipe takes about 55 minutes. It is a good option if you're following a dairy free and vegetarian diet.

Instructions

Boil all ingredients in large saucepan until reduced to generous 2/3 cup, about 30 minutes. DO AHEAD: can be made 3 days ahead. Cool, cover, and chill.

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Sauce Pan

Preheat oven to 425°F.

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Oven

Sprinkle veal on each side with coarse salt, pepper, 1/8 teaspoon allspice, 1/2 teaspoon thyme; dust generously with flour.

Ingredients you will need

Coarse Salt

Allspice

Pepper

All Purpose Flour

Thyme

Veal

Heat 1 tablespoon chicken fat in heavy large nonstick skillet over medium-high heat.

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Chicken Fat

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Frying Pan

Add 3 chops. Sear until brown, 3 to 4 minutes per side.

Transfer to rimmed baking sheet. Repeat with remaining veal chops.

Ingredients you will need

Veal Chops

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Baking Sheet

Place chops in oven and roast until cooked to desired doneness, about 5 minutes for medium-rare (135°F).

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Oven

Transfer chops to plates. Reserve baking sheet.

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Baking Sheet

Meanwhile, stir broth and cornstarch in small bowl to dissolve.

Ingredients you will need

Corn Starch

Broth

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Bowl

Pour off all but 1 tablespoon drippings from skillet.

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Frying Pan

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.

Ingredients you will need

Broth

Sauce