Total time: 1 hour
2 (14-ounce) cans beef broth
1/2 cup minced onion
1/2 cup minced celery
2 large carrots, minced, divided
1 large quince, minced, divided
1 tablespoon tomato paste
2 (8-ounce) veal rib chops
1/4 cup ( 1/2 stick) butter, divided
1 small parsnip, minced
2 large shallots, minced
1 cup ruby port
1. Place the beef broth, onion, celery, 1 of the minced carrots, half of the minced quince, and the tomato paste in a large saucepan. Bring to a boil over medium heat, then reduce the heat to low and simmer until the liquid is reduced by about half, about 30 minutes. Strain and reserve the broth.
2. Let the veal chops sit at room temperature about 15 minutes.
3. Melt 2 tablespoons of butter in a large skillet over medium-high heat. Season the chops with salt and pepper to taste and cook until medium-rare, about 5 minutes a side. Remove from the skillet and keep warm.
4. Add 1 tablespoon of butter to the skillet along with the reserved carrot, reserved quince and minced parsnip and cook, stirring frequently, until tender, about 5 minutes. Season with salt and pepper. Remove from the skillet and keep warm.
5. Add the shallots to the skillet and cook just until softened, about 3 minutes. Add the port and cook until the port has reduced by half, about 6 to 8 minutes. Add the reserved broth and simmer until reduced by half again, about 10 minutes. Strain the sauce into a clean small skillet and bring to a simmer over medium heat. Cut the remaining tablespoon of butter into 4 pieces and add them one at a time to the sauce, swirling the pan after each addition, not stirring. Add more salt and pepper, if desired.
6. To assemble, place a chop on each of 2 warmed plates. Top each chop with half of the vegetable mixture and drizzle the sauce around the chops.
Each serving: 677 calories; 1,212 mg. sodium; 241 mg. cholesterol; 37 grams fat; 18 grams saturated fat; 20 grams carbohydrates; 55 grams protein; 3.60 grams fiber.