The Corbezzolo honey called for in this recipe is made from the nectar of the arbutus shrub, whose flowers can be seen across the countryside of Italy's Marches and Piedmont regions.
- 6 bone-in veal rib chops, about 8 ounces each and 1 inch thick
- Kosher salt
- Freshly ground black pepper
- 3/4 pound seedless green grapes
- 1/2 stick (4 tablespoons) unsalted butter, plus 4 tablespoons chilled unsalted butter
- 5 whole cloves
- 2 bay leaves
- 2 sprigs sage
- 4 oil-packed anchovy fillets, drained and chopped
- 2 cups dry white wine, such as pinot grigio
- 1 1/2 cups homemade chicken stock
- 2 tablespoons Corbezzolo honey or other aromatic honey
Place the veal chops on a plate and season lightly with salt and pepper to taste. Cover and let rest for 30 minutes.
Slice the grapes in half lengthwise and set aside.
Divide 4 tablespoons of butter evenly between 2 large skillets and place them over medium-high heat. When the butter has melted and has just started to bubble, add 3 chops to each pan and brown them for 2 to 3 minutes on each side. Add half of the cloves, bay leaves, sage and chopped anchovies to each skillet and cook for 2 to 3 minutes. Add 1 cup of wine to each skillet and bring to a boil, scraping the browned bits from the bottom of the skillet. Cook for about 10 minutes, or until the wine has almost completely evaporated.
Turn the chops over and add 3/4 cup of the chicken stock to each skillet. Reduce the heat to medium-low and cook for 4 minutes, on one side, turn and cook for 4 minutes on the second side. (The chops will be cooked to medium.) Transfer to a platter and cover loosely with aluminum foil.
Using a fine-mesh strainer, strain the cooking liquid from both skillets into a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to medium-low and cook for 3 minutes. Add the grapes and honey, stirring to combine, and cook for 4 minutes. Add the remaining 4 tablespoons of chilled butter, 1 tablespoon at a time, stirring to incorporate after each addition. Taste and adjust seasoning with salt and pepper. Spoon the sauce over the veal chops and serve immediately.
Adapted from "Cucina of Le Marche," by Fabio Trabocchi (Workman, 2006).
Tested by Maria Henriques.
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