Veal Chops with Pomegranate Jus
From dond 16 years ago
- 30 minutes to make
- Serves 4
This is a rich, tasty, relatively quick way to prepare veal. It’s best to serve a dish like this with vegetables, such as pearl onions, baby beets, or thin asparagus.
Ingredients
- 3 tablespoons fresh thyme leaves shopping list
- 6 garlic cloves shopping list
- 3 tablespoons black peppercorns shopping list
- 2 tablespoons olive oil shopping list
- four 1¼-inch-thick frenched veal rib chops (each about 12 ounces) shopping list
- 1 bacon slice shopping list
- 1 shallot shopping list
- ½ cup dry red wine shopping list
- 2 tablespoons tomato paste shopping list
- 1 cup pomegranate juice (You can use fresh juice from 2 large pomegranates -- run them through a juicer -- or take the easier route and purchase bottled juice (which is available at most natural foods stores. shopping list
- 2 cups beef or veal stock shopping list
How to make it
- Finely chop thyme and garlic and coarsely crush peppercorns.
- In a small bowl stir together thyme, garlic, peppercorns, and oil and rub over chops. Chill chops, covered, at least 3 hours and up to 1 day.
- Preheat oven to 350°F.
- Separately chop bacon and shallot. In a heavy saucepan cook bacon over moderate heat, stirring, until browned.
- Add shallot and cook, stirring, 1 minute.
- Add wine and boil until reduced to about 2 Tbsp.
- Add tomato paste and pomegranate juice and boil, stirring occasionally, until thickened and reduced to about ⅔ cup.
- Add stock and boil until thickened and reduced to about 1 cup.
- Heat a lightly oiled ridged grill pan over moderate heat until hot. Season chops with salt and grill 3 minutes on each side, or until browned.
- Transfer chops to a baking pan and bake in middle of oven until an instant-read thermometer registers at least 140 F., 15 to 20 minutes for medium.
- Reheat sauce and serve with chops.
People Who Like This Dish 1
- luisascatering Burlingame, CA
- dond Rockville, MD
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The Rating
Reviewed by 1 people-
Very unique! Check out my veal chops recipe too :-)
luisascatering
in Burlingame loved it
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