Veal Rib Chops with Caramelized Fennel and Figs

Veal Rib Chops with Caramelized Fennel and Figs
Photo by Scott Peterson


  • 1 teaspoon sugar
  • 2 medium fennel bulbs with fronds
  • 1 cup tawny Port
  • 2 tablespoons minced shallot
  • 12 dried black Mission figs
  • ½ cup canned beef broth
  • 2 8-ounce veal rib chops
  • + 3 more ingredients
    • 6 tablespoons unsalted butter
    • ¼ teaspoon pumpkin pie spice
    • 1 ¾ cups canned low-salt chicken broth

Bring chicken broth and fennel bulbs to simmer in heavy large saucepan over medium heat. Simmer until tender, about 10 minutes. Remove from heat; mix in figs and let stand 10 minutes. Strain; reserve liquid, fennel and figs separately. Melt 1 tablespoon butter in heavy large skillet over medium-l...

View full recipe at Epicurious


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