In this recipe from cookbook author Melissa Clark, juicy red grapes roast alongside tender veal chops, cooking down to an intensely fruity condiment. Affordable Meat Recipes

Melissa Clark
January 2000

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© Tina Rupp

Recipe Summary

total:
25 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Suggested Pairing

A Super-Tuscan blend will balance the sweet-and-sour intensity of this full-flavored dish. Another possibility is a rich Syrah.