Veal Chops with Braised Radicchio

Saturday 2 June
The Cheap People at Findlay Market had had nice tight heads of radicchio for a buck a pop. They were slightly grubby-looking, but once the outer leaves were removed, they were perfect. We had seen a recipe for braised radicchio, but we couldn't find it anywhere in any of our Italian books. Turned up finally in new Joy.
We cut the radicchios (radicchi?) in wedges and fried with a little mirepoix of onion and carrots.
Once all the wedges
were browned on their edges,
we add to the vedges
(ok, I'll stop now)
a little white wine, veal stock cubes, salt, pepper. We covered the pan, but in fact the vedge gave off more than enough liquid.
Meanwhile, we pan-fried the veal chops (previously frozen, from Valentine's Day), seasoned with just a little salt, pepper, and thyme. The instant-read thermometer did its trick and at 125º, they were perfect in pink.
Loaded up the plates with the chops, the radicchio, then reduced the vedge juice, bound it with a little cream, and poured it over. The slightly bitter radicchio did a great job with the mild and sweet flavor of the veal. A most appealing vealing.