Prep 55 minutes Total 55 minutes for chops and sherry gastrique
Prep 40 minutes Total 40 minutes for Peperonata

Ingredients

  • Sherry Gastrique
    • 2 cups cream Sherry
    • 1 ½ cups chicken broth
    • ⅔ cups Sherry wine vinegar
    • ¼ cup dark brown sugar
  • Veal Chops
    • 6 veal rib chops, 1 to 1 1/2 inch thick
    • 1 ½ teaspoons ground allspice
    • 2 tablespoons fresh thyme, chopped
    • flour
    • 2 tablespoons olive oil
    • ⅓ cup chicken broth
    • 1 ½ teaspoons cornstarch
  • Roasted Peperonata
    • 5 large bell peppers, 3 red, 1 orange, 1 green
    • 3 tablespoons golden raisins
    • 2 tablespoons olive oil
    • 2 large garlic cloves, pressed
    • 1 ½ tablespoons capers, drained
    • 1 tablespoon white wine vinegar
    • 1 teaspoon fresh thyme, chopped
    • ½ teaspoon smoked paprika
    • 2 pinches cayenne pepper
    • salt

Directions

1. Sherry Gastrique Boil all ingredients in large saucepan until reduced to generous 2/3 cup, about 30 minutes.
2. Do Ahead: Can be made 3 days ahead. Cool, cover, and chill.
3. Veal Chops Preheat oven to 425*F. Sprinkle veal on each side with coarse salt, pepper, 1/8 teaspoon allspice, 1/2 teaspoon thyme, dust generously with flour. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add 3 chops. Sear until brown, 3 to 4 minutes per side. Transfer to rimmed baking sheet. Repeat with remaining veal chops.
4. Place chops in oven and roast until cooked to desired doneness, about 5 minutes for medium-rare (135*F). Transfer chops to plates. Reserve baking sheet.
5. Meanwhile stir broth and cornstarch in small bowl to dissolve. Pour off all but 1 tablespoon drippings from skillet. 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.
6. Spoon gastrique over each chop. Serve with peperonata and remaining gastrique.
7. Roasted Peperonata Char peppers directly over gas flame or in broiler. Enclose in plastic bag. Steam. Peel, seed, and cut peppers into 1/2-inch wide strips. Mix peppers, raisins, oil, garlic, capers, vinegar, thyme, paprika, and cayenne in large bowl. Season with coarse salt and pepper.
8. Do Ahead Can be made 1 day ahead. Cover, chill. Bring to room temperature before serving.

Notes
Christmas 2010


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