Veal Rib Chops with Caramelized Fennel and Figs

Gluten Free
Health score
33%
Veal Rib Chops with Caramelized Fennel and Figs
45 min.
2
1210kcal

Suggestions


Indulge in a culinary delight with our Veal Rib Chops with Caramelized Fennel and Figs, a dish that beautifully marries rich flavors and elegant presentation. Perfect for a special lunch or a cozy dinner, this gluten-free recipe is designed to impress your guests or simply treat yourself to a gourmet experience at home.

The succulent veal rib chops, cooked to perfection, are complemented by the sweet and savory notes of caramelized fennel and figs. The fennel, with its unique anise flavor, becomes tender and caramelized, while the figs add a delightful sweetness that balances the dish beautifully. Each bite is a harmonious blend of textures and tastes, making it a standout main course.

With a preparation time of just 45 minutes, this recipe is not only delicious but also manageable for any home cook. The use of tawny Port and a rich broth elevates the sauce, creating a luxurious finish that ties the entire dish together. Whether you're hosting a dinner party or enjoying a quiet evening at home, this Veal Rib Chops with Caramelized Fennel and Figs is sure to leave a lasting impression. Get ready to savor a meal that is as delightful to the palate as it is to the eyes!

Ingredients

  • 0.5 cup beef broth canned
  • medium fennel bulb with fronds ( 12 ounces), trimmed, bulbs halved lengthwise, fronds chopped
  • 12  figs dried black
  • 1.8 cups chicken broth canned
  • cup port wine 
  • 0.3 teaspoon pumpkin pie spice 
  • tablespoons shallots minced
  • teaspoon sugar 
  • 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.

Nutrition Facts

Calories1210kcal
Protein19.12%
Fat46.15%
Carbs34.73%

Properties

Glycemic Index
103.05
Glycemic Load
36.06
Inflammation Score
-9
Nutrition Score
46.650869410971%

Flavonoids

Cyanidin
1.5mg
Petunidin
7.96mg
Delphinidin
4.68mg
Malvidin
113.8mg
Pelargonidin
0.03mg
Peonidin
4.72mg
Catechin
16.6mg
Epicatechin
10.57mg
Eriodictyol
2.53mg
Quercetin
19.28mg

Nutrients percent of daily need

Calories:1210.35kcal
60.52%
Fat:57.58g
88.59%
Saturated Fat:31.22g
195.12%
Carbohydrates:97.49g
32.5%
Net Carbohydrates:81.18g
29.52%
Sugar:70.53g
78.36%
Cholesterol:269.47mg
89.82%
Sodium:619.38mg
26.93%
Alcohol:18.36g
100%
Alcohol %:1.94%
100%
Protein:53.67g
107.34%
Vitamin K:176.62µg
168.21%
Vitamin B3:25.53mg
127.63%
Vitamin B6:1.71mg
85.72%
Potassium:2719.79mg
77.71%
Phosphorus:707.25mg
70.72%
Fiber:16.31g
65.24%
Manganese:1.11mg
55.58%
Vitamin B2:0.88mg
51.9%
Vitamin B12:2.84µg
47.29%
Vitamin B5:4.52mg
45.17%
Zinc:6.55mg
43.69%
Vitamin C:34.94mg
42.35%
Magnesium:160.29mg
40.07%
Copper:0.75mg
37.69%
Vitamin A:1790.19IU
35.8%
Selenium:23.11µg
33.02%
Iron:5.48mg
30.42%
Calcium:292.91mg
29.29%
Folate:116.58µg
29.15%
Vitamin B1:0.39mg
26.23%
Vitamin E:3.26mg
21.73%
Vitamin D:0.63µg
4.2%
Source:Epicurious