Meats - Roasted Veal Chops with Grapes
Serves 4
1 pound seedless red grapes
3 T sherry vinegar
2 1/2 T unsalted butter, softened
1/2 t sugar
Salt, pepper
4 1" thick veal rib chops (abt 1/2 pound each)
Preheat oven to 500 F. On a sturdy rimmed baking sheet, toss grapes with vinegar, 1 1/2 T butter, sugar; season with s & p. Roast for about 10 minutes, shaking the sheet halfway through, until grapes are hot and pan is sizzling.
Rub chops with 1 T butter and season with s & p. Push grapes to one side of sheet, add chops and roast for 5 minutes or until sizzling underneath. Turn chops and roast for 5 more minutes for med-rare meat. Transfer chops to platter, scrape grapes and juices on top and serve.
1 pound seedless red grapes
3 T sherry vinegar
2 1/2 T unsalted butter, softened
1/2 t sugar
Salt, pepper
4 1" thick veal rib chops (abt 1/2 pound each)
Preheat oven to 500 F. On a sturdy rimmed baking sheet, toss grapes with vinegar, 1 1/2 T butter, sugar; season with s & p. Roast for about 10 minutes, shaking the sheet halfway through, until grapes are hot and pan is sizzling.
Rub chops with 1 T butter and season with s & p. Push grapes to one side of sheet, add chops and roast for 5 minutes or until sizzling underneath. Turn chops and roast for 5 more minutes for med-rare meat. Transfer chops to platter, scrape grapes and juices on top and serve.
posted by Nomad at 11:11 AM
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