Veal Chops with Pomegranate Jus Recipe

Name: Veal Chops with Pomegranate Jus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons fresh thyme leaves; 6 garlic cloves; 3 tablespoons black peppercorns; 2 tablespoons olive oil; four 1 1/4inch-thick frenched veal rib chops* (each about 12 ounces); 1 bacon slice; 1 shallot; 1/2 cup dry red wine; 2 tablespoons tomato paste; 1 cup pomegranate juice**; 2 cups beef or veal stock***; *available by request from butchers; **you may squeeze fresh juice from 2 large pomegranates with a citrus juicer or purchase bottled juice at some natural foods stores and by mail order from Kalustyan's, tel. (212) 685-3451; ***available at some specialty foods shops and by mail order from Citarella, tel. (212) 874-0383

Servings: persons

3 tablespoons fresh thyme leaves
6 garlic cloves
3 tablespoons black peppercorns
2 tablespoons olive oil
four 1 1/4inch-thick frenched veal rib chops* (each about 12 ounces)
1 bacon slice
1 shallot
1/2 cup dry red wine
2 tablespoons tomato paste
1 cup pomegranate juice**
2 cups beef or veal stock***
*available by request from butchers
**you may squeeze fresh juice from 2 large pomegranates with a citrus juicer or purchase bottled juice at some natural foods stores and by mail order from Kalustyan's, tel. (212) 685-3451
***available at some specialty foods shops and by mail order from Citarella, tel. (212) 874-0383

1
Finely chop thyme and garlic and coarsely crush peppercorns.
2
In a small bowl stir together thyme, garlic, peppercorns, and oil and rub over chops.
3
Chill chops, covered, at least 3 hours and up to 1 day.
4
Preheat oven to 350F.
5
Separately chop bacon and shallot.
6
In a heavy saucepan cook bacon over moderate heat, stirring, until browned.
7
Add shallot and cook, stirring, 1 minute.
8
Add wine and boil until reduced to about 2 tablespoons.
9
Add tomato paste and pomegranate juice and boil, stirring occasionally, until thickened and reduced to about 2/3 cup.
10
Add stock and boil until thickened and reduced to about 1 cup.
11
Heat a lightly oiled ridged grill pan over moderate heat until hot.
12
Season chops with salt and grill 3 minutes on each side, or until browned.
13
Transfer chops to a baking pan and bake in middle of oven until an instant-read thermometer inserted horizontally into chops registers 155F, 15 to 20 minutes for medium.
14
Reheat sauce and serve with chops.

448

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 tablespoons fresh thyme leaves, 6 garlic cloves, 3 tablespoons black peppercorns, 2 tablespoons olive oil, and more.

Yes, Veal Chops with Pomegranate Jus falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Veal Chops with Pomegranate Jus

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions