Active Time
N/A
Total Time
30 MIN
Yield
Serves : 6
© Frances Janisch

How to Make It

Step 1    

In a very large skillet, heat the olive oil. Add the anchovies and cook over moderately low heat, mashing the anchovies until pureed, about 3 minutes. Increase the heat to high.

Step 2    

Season the veal chops with salt and pepper. Add them to the skillet and cook until browned, about 3 minutes per side. Transfer the chops to a platter.

Step 3    

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. Add the stock and bring to a boil. 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.

Step 4    

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. Pour the sauce over the chops and serve.

Suggested Pairing

The veal's pungent sauce suggests a juicy red with smooth tannins, like a medium-bodied Rosso Conero from Le Marche.

You May Like