Pan Roasted Veal Chops With Red Grapes Recipe

Picture this: perfectly seared veal chops smothered in a luscious sauce of sweet red grapes, aromatic thyme, and a hint of balsamic tang—all ready to elevate your dinner game to a whole new level of deliciousness. Let’s dive into this flavor-packed culinary adventure!

I love how sweet red grapes and savory thyme transform pan-roasted veal chops. My favorite part is the part that balances the tender veal with the vibrant, aromatic flavors of the dish.

That part, the sauce, is a mixture of balsamic vinegar, dry white wine, and chicken stock. It is not a simple sauce; it is a delicious sauce.

Pan Roasted Veal Chops With Red Grapes Recipe Ingredients

• Veal Chops: Rich in protein, tender, flavorful, and a good source of iron.
• Red Grapes: Natural sweetness, fiber, antioxidants, and vitamin C.
• Olive Oil: Heart-healthy fats, enhances flavors, and provides vitamin E.
• Shallot: Adds a mild onion flavor, contains antioxidants and vitamins.
• Thyme: Aromatic herb, offers flavor complexity, and contains vitamins A and C.
• White Wine: Enhances depth, acidity, and balances sweetness with mild sourness.
• Balsamic Vinegar: Sweet-tart flavor, adds acidity, and contains antioxidants.

Pan Roasted Veal Chops With Red Grapes Recipe Ingredient Quantities

• 4 veal chops, about 1-inch thick
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 cups seedless red grapes, halved
• 1 small shallot, finely chopped
• 1 tablespoon fresh thyme leaves
• 1/2 cup dry white wine
• 1/2 cup chicken stock
• 1 tablespoon balsamic vinegar

How to Make this Pan Roasted Veal Chops With Red Grapes Recipe

1. Generously season the veal chops with salt and freshly ground black pepper on both sides.

2. In a large skillet, over medium-high heat, combine olive oil and 1 tablespoon of butter.

3. Place the veal chops in the skillet and sear them for approximately 4-5 minutes per side, until they are a deep golden brown and cooked to your desired degree of doneness. Once they are finished cooking, remove them from the skillet and set aside.

4. In the same frying pan, combine the remaining tablespoon of butter and heat to medium.

5. Incorporate the diced shallot and sauté until it’s see-through, nearly 2 minutes.

6. Add the red grapes and cook for an additional 2-3 minutes until you see them start softening.

7. Add the fresh thyme leaves, and then pour in the dry white wine. Make sure to scrape up any browned bits from the bottom of the skillet.

8. Let the wine simmer until it has reduced by half. Then, add the chicken stock and cook for another 2 minutes.

9. Add the balsamic vinegar and mix well. Let it simmer until the mixture begins to thicken, which should take about 2-3 minutes.

10. Put the veal chops back in the skillet and turn them in the sauce until they are completely coated. Cook them for 2 more minutes to bring them back up to temperature. The instructions say to serve the chops with the sauce drizzled over the top.

Pan Roasted Veal Chops With Red Grapes Recipe Equipment Needed

1. Large skillet
2. Measuring spoons
3. Knife
4. Cutting board
5. Tongs
6. Wooden spoon or spatula
7. Serving platter

FAQ

• Can I use a different type of meat instead of veal chops?You can replace veal chops with pork chops if you want. Just make sure to adjust the cooking time so that the pork is definitely done when you take it out. Oh, and feel free to use that awesome method with the honey mustard glaze. It’s pork, so it could totally handle that face-both-ways flavor.
• Can I use regular vinegar instead of balsamic vinegar?Although balsamic vinegar provides a kind of sweetness and depth that are hard to match, you can substitute red wine vinegar. This will alter the flavor slightly, but it will still be good.
• How do I know when the veal chops are done?A meat thermometer is the ideal tool to gauge how hot the inside of the veal chop actually is. For a medium-rare piece of veal chop, the internal temperature should be 145°F (63°C). For a medium piece of veal chop, the internal temperature should be 160°F (71°C).
• Can I prepare the grapes in advance?You can halve the grapes a few hours before you are set to cook and keep them in the fridge until you need them.
• What type of white wine is best for this recipe?A dry white wine, such as a Sauvignon Blanc or a Pinot Grigio, pairs well with this recipe, boosting the overall flavor of the sauce.
• Is it necessary to use both olive oil and butter?Combining olive oil with butter imparts richness and flavor, but using only one of them is just fine, too. Olive oil is first-rate for the initial searing. Almost any high-quality oil will do. But for the finish, I really prefer butter.

Pan Roasted Veal Chops With Red Grapes Recipe Substitutions and Variations

Olive oil: Replace with avocado oil or grapeseed oil for a flavor that is similar and a high smoke point.
For unsalted butter: If you prefer a dairy-free option, use ghee or a plant-based butter substitute.
Shallot: Substitute with an equal amount of finely chopped onion or leeks for a nearly identical aromatic flavor.
Substitutes for dry white wine: Use chicken or vegetable broth with a little apple cider vinegar or lemon juice to keep the acidity level. Why these substitutions work: Broth mimics the flavor of wine, and adding vinegar or lemon juice helps replicate the taste of wine.
Balsamic vinegar is best substituted with a red wine vinegar that is mixed with sugar. For a different but complementary flavor, use sherry vinegar.

Pro Tips

1. Room Temperature Veal: Before cooking, allow the veal chops to come to room temperature for about 30 minutes. This ensures even cooking and a better sear.