Ingredients

  • 6 anchovy fillets, finely chopped
  • 2 bay leaves
  • 1 cup chicken stock or broth
  • 1 cup dry white wine
  • 3 tablespoons honey
  • 1/2 cup extra-virgin olive oil
  • 1 1/2 cups seedless red grapes
  • 6 sage leaves
  • Salt and freshly ground pepper
  • 6 1/2-pound veal rib chops, cut about 3/4 inch thick

Ready In 30 Minutes

Servings: 6

Cooking Instructions

Step 1

  • In a very large skillet, heat the olive oil.
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Step 2

  • Add the anchovies and cook over moderately low heat, mashing the anchovies until pureed, about 3 minutes. Increase the heat to high.
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  • Length: 3 minutes

Step 3

  • Season the veal chops with salt and pepper.
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Step 4

  • Add them to the skillet and cook until browned, about 3 minutes per side.
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  • Length: 3 minutes

Step 5

  • Transfer the chops to a platter.

Step 6

  • Add the wine, sage, cloves and bay leaves to the skillet and cook over moderately high heat until the wine is reduced to 2 tablespoons, about 5 minutes.
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  • Length: 5 minutes

Step 7

  • Add the stock and bring to a boil.
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Step 8

  • Add the veal chops and their juices, cover and simmer over low heat until the chops are barely pink in the center, about 3 minutes per side. Return the chops to the platter and cover loosely with foil.
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  • Length: 3 minutes

Step 9

  • Add the grapes and honey to the skillet, cover and cook over moderate heat until the grapes are tender, about 4 minutes. Scatter the grapes over the chops. Boil the pan juices over high heat until reduced to 1 cup, about 5 minutes. Discard the cloves and bay leaves.
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  • Length: 9 minutes

Step 10

  • Pour the sauce over the chops and serve.
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