January/February 2008
Veal Chops
- 4 (6-ounce) veal chops
- 2 tablespoons roasted garlic oil
- Salt and freshly ground black pepper, to taste
- Fresh fennel sprigs, for garnish
Fresh Fennel and Tomato Sauce
- 1 tablespoon extra-virgin olive oil
- 2/3 cup diced fresh fennel bulb
- 2 cloves garlic, minced
- 2 cups chopped tomatoes, peeled, seeded
- 1/2 cup dry white wine, of drinkable quality
- 1 tablespoon anisette liqueur
- 2 tablespoons balsamic vinegar
- Salt and freshly ground black pepper, to taste
Preheat the oven to 375. Position a rack in the center of the oven. Brush the veal chops with roasted-garlic oil. Season each chop with salt and pepper. Preheat the grill to medium-high heat. (Note: To use a grill pan, lightly coat with oil and preheat.) Place the chops on the grate or in the pan.
Cook 2 minutes, then, without turning the chops over, rotate them 90 degrees and place them back on the grill or grill pan. Cook an additional 1 to 2 minutes. Turn the chops and repeat the process on the second side. Transfer to a baking sheet and place in oven for 10 minutes. Remove the chops from oven and let rest for 5 minutes.
For the sauce: Heat olive oil in a medium saucepan. Sauté the fennel over medium-high heat for 5 minutes. Add the garlic and tomatoes, cook for 4 to 5 minutes. Add the wine and anisette liqueur; cook for about 2 minutes. Remove the pan from the heat and swirl in the butter and balsamic vinegar. Taste and season with salt and pepper. Keep warm until ready to serve. Place 1⁄4 cup fennel and tomato sauce on each plate. Place a veal chop on sauce. Garnish with fresh fennel sprigs. Serve immediately.
