Veal Rib Chops with Caramelized Fennel and Figs

Ingredients

• 0.5 cup beef broth canned
• 2 medium fennel bulb with fronds ( 12 ounces), trimmed, bulbs halved lengthwise, fronds chopped
• 12  figs dried black
• 1.8 cups chicken broth canned
• 1 cup port wine 
• 0.3 teaspoon pumpkin pie spice 
• 2 tablespoons shallots minced
• 1 teaspoon sugar 
• 6 tablespoons butter unsalted
• 16 ounce veal loin chops thick (each)

Equipment

• frying pan
• sauce pan
• oven
• whisk
• baking pan
• kitchen thermometer
• aluminum foil
• slotted spoon
• glass baking pan

Directions

1. Bring chicken broth and fennel bulbs to simmer in heavy large saucepan over medium heat. Simmer until tender, about 10 minutes.
2. Remove from heat; mix in figs and let stand 10 minutes. Strain; reserve liquid, fennel and figs separately.
3. Melt 1 tablespoon butter in heavy large skillet over medium-low heat.
4. Transfer fennel bulbs to skillet, cut side down.
5. Sprinkle with 1/2 teaspoon sugar, salt and pepper. Cook until cut side is brown, about 2 minutes. Turn fennel over; sprinkle with remaining 1/2 teaspoon sugar, salt and pepper. Cook until brown and beginning to soften, about 4 minutes. Using slotted spoon, transfer fennel to 8x8x2-inch glass baking dish.
6. Add 1/4 cup reserved liquid and pumpkin pie spice to skillet. Bring to boil, scraping up browned bits; pour liquid over fennel in baking dish.
7. Place figs between fennel bulbs. Dot with 1 tablespoon butter. Cover baking dish with foil. Set aside.
8. Combine beef broth, shallot and remaining reserved liquid in heavy small saucepan; bring to boil. Reduce heat to medium; simmer until liquid is reduced to 1/4 cup, about 20 minutes.
9. Add Port and simmer until liquid is reduced to 1/4 cup, about 20 minutes. (Fennel-fig mixture and Port sauce can be made 2 hours ahead; let stand at room temperature.)
10. Preheat oven to 350°F.
11. Bake fennel until very tender, about 40 minutes.
12. Remove from oven; keep covered. Maintain oven temperature.
13. Sprinkle veal with salt and pepper. Melt 1 tablespoon butter in large ovenproof skillet over medium-high heat. Cook veal until brown, about 3 minutes per side.
14. Transfer to oven. Roast until thermometer inserted into center of veal chop registers 150°F, about 8 minutes.
15. Transfer veal to 2 plates. Top with baked fennel-fig mixture. Bring Port sauce to simmer; add remaining 3 tablespoons butter and whisk just until melted. Season sauce with salt and pepper; pour over veal.
16. Garnish with fennel fronds.