Figgy Veal Chops
4 veal chops, each 3/4 inch thick (about 1 1/2 pounds total)
Salt and black pepper to taste
1 tablespoon olive oil
1/2 cup Merlot or other bold red wine
2 cups water
2 to 3 tablespoons demi-glace concentrate (see note below)
2 tablespoons fig preserves
-Season chops with salt and pepper.
-Heat oil in a large skillet and brown the chops on both sides.
-Add the wine, bring to a boil and lower the heat so the liquid simmers.
-Simmer for a few minutes, until the wine is reduced to a glaze.
-Add the water and heat until boiling.
-Stir in the demi-glace until smooth.
-Cover and simmer until the chops are not quite firm – about 5 minutes.
-Transfer the chops to a serving plate.
-Stir the fig preserves into the sauce in the pan and boil until the desired consistency is reached. The sauce should be shiny and just thick enough to coat the back of a spoon.
-Season to taste with salt and pepper, and spoon over the chops
Demi-glace concentrate is available at kitchen and gourmet shops – Sur La Table and Williams-Sonoma. A 1 1/2-ounce container yields about 2 tablespoons.