Veal Rib Chops with Caramelized Fennel and Figs

• 1 3/4 cups canned low-salt chicken broth
• 2 medium fennel bulbs with fronds (about 12 ounces), trimmed, bulbs halved lengthwise, fronds chopped
• 12 dried black Mission figs
• 6 tablespoons unsalted butter
• 1 teaspoon sugar
• 1/4 teaspoon pumpkin pie spice
• 1/2 cup canned beef broth
• 2 tablespoons minced shallot
• 1 cup tawny Port
• 2 8-ounce veal rib chops (each about 1 1/4 inches thick)

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

chicken broth, figs, unsalted butter, sugar, pumpkin pie spice, beef broth, shallot, tawny port, chops

Taken from www.epicurious.com/recipes/food/views/veal-rib-chops-with-caramelized-fennel-and-figs-104496 (may not work)