- 1/2 cup extra-virgin olive oil
- 6 anchovy fillets, finely chopped
- Six 1/2-pound veal rib chops, cut about 3/4 inch thick
- Salt and freshly ground pepper
- 1 cup dry white wine
- 6 sage leaves
- 3 whole cloves
- 2 bay leaves
- 1 cup chicken stock or broth
- 1 1/2 cups seedless red grapes
- 3 tablespoons honey
- 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.
- 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.
- 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.
- 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.
The veal's pungent sauce suggests a juicy red with smooth tannins, like a medium-bodied Rosso Conero from Le Marche.