Veal Chop Recipe

Prepare marinade

In a medium bowl combine 4 tbs extra-virgin olive oil, 2 tbs lemon juice, minced garlic, chopped rosemary, thyme, sage, 1.5 tsp salt and 1 tsp black pepper. Whisk until emulsified.

Marinate veal

Pat the 4 bone-in veal rib chops dry with paper towels. Place chops in a shallow dish or resealable bag and pour the marinade over them, massaging to coat both sides. Cover and refrigerate for 1 to 3 hours (avoid longer than 4 hours to prevent overly acidic cure). Bring chops to room temperature 30 minutes before cooking.

Cook sweet potatoes

Place the cubed sweet potatoes in a medium saucepan and cover with cold water by 1 inch. Add a pinch of salt and bring to a boil over high heat. Reduce to a simmer and cook until very tender, 12–15 minutes. Drain well.

Mash and season

Return drained potatoes to the warm pot over low heat for 1 minute to dry briefly. Off heat, add 1 cup milk, 2 tbs butter, 1 tsp maple syrup, 1 tsp cinnamon, 1/2 tsp salt and 1/4 tsp pepper. Use an immersion blender or potato masher to purée until smooth and silky. Keep warm over very low heat, stirring occasionally. (Adjust milk quantity for desired consistency.)

Simmer wine and figs

In a small saucepan combine 1 cup Pinot Noir and the 4 chopped dried figs. Bring to a gentle boil, then reduce to a simmer. Cook until the wine is reduced by about half and the figs are plump and starting to break down, 12–15 minutes.

Add stock and finish

Add 1/2 cup chicken or veal stock and continue to simmer until the mixture coats the back of a spoon and reaches a syrupy consistency, about 8–10 more minutes. Remove from heat and stir in 1 tsp balsamic vinegar. For a smooth sauce, pass the reduction through a fine-mesh sieve, pressing to extract liquid and discarding solids (or reserve some fig pieces for texture). Return the strained sauce to the pan off heat and whisk in 1 tbs chilled cubed butter a little at a time until glossy. Season to taste with 1/4 tsp salt and 1/8 tsp pepper. Keep warm.

Sear veal

Heat a large heavy skillet (cast iron preferred) over medium-high heat until very hot. Add 2 tsp neutral oil and swirl. Remove excess marinade from the chops (pat lightly) and sear the veal chops 2–3 minutes per side until a deep golden-brown crust forms. If chops are thick (1.25–1.5 inches), sear sides for 30–60 seconds to render fat. If needed, transfer skillet to a preheated 375°F (190°C) oven to finish cooking to an internal temperature of 135°F (57°C) for medium-rare or 145°F (63°C) for medium, about 6–8 minutes depending on thickness. Use an instant-read thermometer.

Rest chops

Transfer seared chops to a warm plate and tent loosely with foil. Rest for 6–8 minutes to allow juices to redistribute; carryover cooking will raise the temperature slightly.

Plate

Place a generous spoonful of sweet potato purée in the center of each plate and spread slightly with the back of a spoon. Set a rested veal chop on top or alongside the purée. Spoon the warm fig Pinot Noir reduction over the chop and around the plate. Garnish with a fresh herb sprig.