In My Perfect Pantry, Geoffrey Zakarian enables you to forge wonderful, full flavored dishes using basic pantry ingredients. He has a list of 50 items to be employed in appetizers, side dishes, main courses and desserts. In this deliciously appealing recipe, the basic ingredient is golden raisins.
Zakarian describes this sauce as very easy, yet powerful enough to accompany and even to amplify the protein power of pricy veal chops. He suggests this sauce will be equally delightful on pork chops or chicken breasts. I’m sure a pan-fried trout or other white fish would take on a totally new character with this adornment.
This is a very Mediterranean sauce: sage, rosemary, orange zest, orange juice, capers and parsley are among the components being integrated into the sauce. Oh, and of course those golden raisins. The joint taste of a browned chop with the sweet raisins is sure to elevate your eyebrows.
Veal Rib Chop with Golden Raisin Sauce
Yield: serves 4
Ingredients:
For the veal chops:
- 2 tablespoons extra-virgin olive oil
- 4 veal rib chops (each about 12 ounces)
- Kosher salt and freshly ground black pepper
For the raisin sauce:
- 2 tablespoons unsalted butter
- 1 large shallot, diced
- 2 teaspoons chopped fresh rosemary
- 2 teaspoons chopped fresh sage
- Finely grated zest and juice of ½ orange (about ⅓ cup juice)
- 1 cup chicken stock
- 2 teaspoons sherry vinegar
- ½ cup golden raisins
- ¼ cup capers, drained
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh Italian parsley
Preparation:
To make the veal chops, in a large skillet over medium-high heat, heat the oil. Season the veal chops with salt and pepper. When the oil is hot, brown the chops on both sides, 4 to 5 minutes per side. Remove the chops to a plate.
To make the raisin sauce, wipe the skillet clean and return to medium heat.
Add the butter, and when the butter is melted, add the shallot and cook until tender, about 5 minutes. Add the rosemary and sage and cook until fragrant, about 1 minute. Add the orange zest and juice and chicken stock and bring to a boil. Add the vinegar, raisins, and capers. Simmer until the sauce is reduced by half, about 3 minutes. Whisk in the mustard and parsley.
Return the chops to the sauce in the pan and then simmer until heated through and cooked to your liking, 2 to 3 minutes more. Spoon some sauce over each chop and serve immediately.
Source: My Perfect Pantry by Geoffrey Zakarian [Clarkson Potter, 2014]
Photography Credit: Sara Remington