Veal Rib Chops with Caramelized Fennel and Figs

Name: Veal Rib Chops with Caramelized Fennel and Figs
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 118 milliliters canned beef broth; 2 mediums fennel bulbs with fronds (about 12 ounces), trimmed, bulbs halved lengthwise, fronds chopped; 12 dried black Mission figs; 414 milliliters canned low-salt chicken broth; 237 milliliters tawny Port; 0 teaspoons pumpkin pie spice; 2 Tbsps minced shallot; 1 teaspoon sugar; 6 Tbsps unsalted butter; 454 grams veal rib chops (each about 1 1/4 inches thick)

Veal Rib Chops with Caramelized Fennel and Figs is a gluten free main course. This recipe covers 44% of your daily requirements of vitamins and minerals. This recipe makes 2 servings with 1210 calories, 54g of protein, and 58g of fat each. If you have tawny port, sugar, low-salt chicken broth, and a few other ingredients on hand, you can make it. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert.

Instructions

Bring chicken broth and fennel bulbs to simmer in heavy large saucepan over medium heat. Simmer until tender, about 10 minutes.

Ingredients you will need

Chicken Broth

Fennel Bulb

Equipment you will use

Sauce Pan

Remove from heat; mix in figs and let stand 10 minutes. Strain; reserve liquid, fennel and figs separately.

Ingredients you will need

Fennel

Figs

Melt 1 tablespoon butter in heavy large skillet over medium-low heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Transfer fennel bulbs to skillet, cut side down.

Ingredients you will need

Fennel Bulb

Equipment you will use

Frying Pan

Sprinkle with 1/2 teaspoon sugar, salt and pepper. Cook until cut side is brown, about 2 minutes. Turn fennel over; sprinkle with remaining 1/2 teaspoon sugar, salt and pepper. Cook until brown and beginning to soften, about 4 minutes. Using slotted spoon, transfer fennel to 8x8x2-inch glass baking dish.

Ingredients you will need

Salt And Pepper

Fennel

Sugar

Equipment you will use

Glass Baking Pan

Slotted Spoon

Add 1/4 cup reserved liquid and pumpkin pie spice to skillet. Bring to boil, scraping up browned bits; pour liquid over fennel in baking dish.

Ingredients you will need

Pumpkin Pie Spice

Fennel

Equipment you will use

Baking Pan

Place figs between fennel bulbs. Dot with 1 tablespoon butter. Cover baking dish with foil. Set aside.

Ingredients you will need

Fennel Bulb

Butter

Figs

Equipment you will use

Baking Pan

Aluminum Foil

Combine beef broth, shallot and remaining reserved liquid in heavy small saucepan; bring to boil. Reduce heat to medium; simmer until liquid is reduced to 1/4 cup, about 20 minutes.

Ingredients you will need

Beef Broth

Shallot

Equipment you will use

Sauce Pan

Add Port and simmer until liquid is reduced to 1/4 cup, about 20 minutes. (Fennel-fig mixture and Port sauce can be made 2 hours ahead; let stand at room temperature.)

Ingredients you will need

Fennel

Sauce

Port

Figs

Preheat oven to 350°F.

Equipment you will use

Oven

Bake fennel until very tender, about 40 minutes.

Ingredients you will need

Fennel

Equipment you will use

Oven

Remove from oven; keep covered. Maintain oven temperature.

Equipment you will use

Oven

Sprinkle veal with salt and pepper. Melt 1 tablespoon butter in large ovenproof skillet over medium-high heat. Cook veal until brown, about 3 minutes per side.

Ingredients you will need

Salt And Pepper

Butter

Veal

Equipment you will use

Frying Pan

Transfer to oven. Roast until thermometer inserted into center of veal chop registers 150°F, about 8 minutes.

Ingredients you will need

Veal Chops

Equipment you will use

Kitchen Thermometer

Oven

Transfer veal to 2 plates. Top with baked fennel-fig mixture. Bring Port sauce to simmer; add remaining 3 tablespoons butter and whisk just until melted. Season sauce with salt and pepper; pour over veal.

Ingredients you will need

Salt And Pepper

Butter

Fennel

Sauce

Port

Veal

Figs

Equipment you will use

Whisk