Veal Chops with Honey Sauce

submitted by butterflydog
from NY, US

4 veal rib chops, 1 inch thick about 8 ounces each.
salt and pepper as needed
approx. 1/2 stick butter divided
5 whole cloves
2 bay leaves
1 sprig fresh sage
3 anchovy fillets packed in oil
1 1/3 cups dry white wine
1/2 cup chicken broth
1/2 lb seedless green grapes halved lengthwise
1 heaping Tbsp honey

Salt and pepper chops. In a skillet over medium heat add 2 Tbsp butter and
add chops and brown on each side ( about 3 minutes per side ). Add
cloves, bay leaves, sage, anchovies and cook 3 minutes .Add wine and
bring to a boil and cook until most of wine has almost evaporated. Turn
chops over and add the chicken broth. Cook 4 minutes. Turn chops again
and cook about 4 minutes for medium done. Transfer chops to a serving
dish, to keep warm. Strain sauce liquid in mesh strainer and return liquid
to pan. Bring to a boil then simmer and add grapes and honey. Add 3 Tbsp
butter to sauce and season with salt and pepper. Spoon sauce over chops.
Yield 4 servings. Source: Newspaper


http://www.simpleinternet.com/recipes/
International Recipes OnLine
On-Line Culinary Discussion at Food.Chat:
http://www.simpleinternet.com/foodchat/

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/