Veal Rib Chops with Caramelized Fennel and Figs Recipe

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Veal Rib Chops with Caramelized Fennel and Figs
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Ingredients
10
Count
Nutrition
853
Calories
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Ingredients:

Directions:

  1. Bring chicken broth and fennel bulbs to simmer in heavy large saucepan over medium heat. Simmer until tender, about 10 minutes. Remove from heat; mix in figs and let stand 10 minutes. Strain; reserve liquid, fennel and figs separately.
  2. Melt 1 tablespoon butter in heavy large skillet over medium-low heat. Transfer fennel bulbs to skillet, cut side down. Sprinkle with 1/2 teaspoon sugar, salt and pepper. Cook until cut side is brown, about 2 minutes. Turn fennel over; sprinkle with remaining 1/2 teaspoon sugar, salt and pepper. Cook until brown and beginning to soften, about 4 minutes. Using slotted spoon, transfer fennel to 8x8x2-inch glass baking dish. Add 1/4 cup reserved liquid and pumpkin pie spice to skillet. Bring to boil, scraping up browned bits; pour liquid over fennel in baking dish. Place figs between fennel bulbs. Dot with 1 tablespoon butter. Cover baking dish with foil. Set aside.
  3. Combine beef broth, shallot and remaining reserved liquid in heavy small saucepan; bring to boil. Reduce heat to medium; simmer until liquid is reduced to 1/4 cup, about 20 minutes. Add Port and simmer until liquid is reduced to 1/4 cup, about 20 minutes. (Fennel-fig mixture and Port sauce can be made 2 hours ahead; let stand at room temperature.)
  4. Preheat oven to 350°F. Bake fennel until very tender, about 40 minutes. Remove from oven; keep covered. Maintain oven temperature.
  5. Sprinkle veal with salt and pepper. Melt 1 tablespoon butter in large ovenproof skillet over medium-high heat. Cook veal until brown, about 3 minutes per side. Transfer to oven. Roast until thermometer inserted into center of veal chop registers 150°F, about 8 minutes. Transfer veal to 2 plates. Top with baked fennel-fig mixture. Bring Port sauce to simmer; add remaining 3 tablespoons butter and whisk just until melted. Season sauce with salt and pepper; pour over veal. Garnish with fennel fronds.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 852.64 Kcal (3570 kJ)
Calories from fat 416.2 Kcal
% Daily Value*
Total Fat 46.24g 71%
Cholesterol 282.46mg 94%
Sodium 871.77mg 36%
Potassium 1381.54mg 29%
Total Carbs 31.45g 10%
Sugars 10.4g 42%
Dietary Fiber 3.85g 15%
Protein 49.62g 99%
Vitamin C 15.5mg 26%
Vitamin A 0.4mg 14%
Iron 4.2mg 23%
Calcium 111.4mg 11%
Amount Per 100 g
Calories 108.68 Kcal (455 kJ)
Calories from fat 53.05 Kcal
% Daily Value*
Total Fat 5.89g 71%
Cholesterol 36mg 94%
Sodium 111.12mg 36%
Potassium 176.09mg 29%
Total Carbs 4.01g 10%
Sugars 1.33g 42%
Dietary Fiber 0.49g 15%
Protein 6.32g 99%
Vitamin C 2mg 26%
Vitamin A 0.1mg 14%
Iron 0.5mg 23%
Calcium 14.2mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 20.1
    Points
  • 20
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium

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