Veal Chops with Pomegranate Jus |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The slight sweetness of the pomegranate jus complements the peppery spice rub on the veal. The chef likes to serve these with a mélange of vegetables such as pearl onions, baby beets, and asparagus. Ingredients:
3 tablespoons fresh thyme leaves |
6 garlic cloves |
3 tablespoons black peppercorns |
2 tablespoons olive oil |
four 1 1/4inch-thick frenched veal rib chops* (each about 12 ounces) |
1 bacon slice |
1 shallot |
1/2 cup dry red wine |
2 tablespoons tomato paste |
1 cup pomegranate juice |
2 cups beef or veal stock |
Directions:
1. 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.
2. Preheat oven to 350°F.
3. 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 tablespoons. Add tomato paste and pomegranate juice and boil, stirring occasionally, until thickened and reduced to about 2/3 cup. Add stock and boil until thickened and reduced to about 1 cup.
4. 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 inserted horizontally into chops registers 155°F, 15 to 20 minutes for medium.
5. Reheat sauce and serve with chops.
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