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.

No additional tips available.

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

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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.

Veal Chops with Pomegranate Jus

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