- 1 pound seedless red grapes
- 3 tablespoons sherry vinegar
- 2 1/2 tablespoons unsalted butter, softened
- 1/2 teaspoon sugar
- Salt and freshly ground pepper
- Four 1-inch-thick veal rib chops (about 1/2 pound each)
How to make this recipe
Preheat the oven to 500°. On a sturdy rimmed baking sheet, toss the grapes with the vinegar, 1 1/2 tablespoons of the butter and the sugar; season with salt and pepper. Roast for about 10 minutes, shaking the baking sheet halfway through, until the grapes are hot and the pan is sizzling.
Rub the veal chops with the remaining 1 tablespoon of butter and season with salt and pepper. Push the grapes to one side of the baking sheet. Add the veal chops and roast for about 5 minutes, or until sizzling underneath. Turn the chops and roast for 5 minutes longer for medium-rare meat. Transfer the veal chops to a platter, scrape the grapes and juices on top and serve.
A Super-Tuscan blend will balance the sweet-and-sour intensity of this full-flavored dish. Another possibility is a rich Syrah.