Veal Chops with Sherry Gastrique and Roasted Peperonata

My favorite spot for chops when we go out is Bacco Ristorante and they serve theirs with a roasted peperonata as well. I normally don't do veal at home (Jeanne doesn't like the idea of serving baby cow).   But, this is a stellar preparation and for the Holidays, well, she'll have to let it slide.  For the record this also  works great if you substitute the veal with pork chops.

Sherry gastrique:
2 cups cream sherry
1 1/2 cups low-salt chicken broth
2/3 cup sherry wine vinegar
1/4 cup (packed) dark brown sugar
Veal chops:
6 1-to 1 1/4-inch-thick veal rib chops coarse kosher salt
1 1/2 teaspoons ground allspice
2 tablespoons chopped fresh thyme
All purpose flour
2 tablespoons chicken fat or olive oil, divided
1/3 cup low-salt chicken broth
1 1/2 teaspoons cornstarch

Roasted Peperonata- see below

For sherry gastrique:
Boil all ingredients in large saucepan until reduced to generous 2/3 cup, about 30 minutes. DO AHEAD: can be made 3 days ahead. Cool, cover, and chill.

For veal chops:
Preheat oven to 425°F. Sprinkle veal on each side with coarse salt, pepper, 1/8 teaspoon allspice, 1/2 teaspoon thyme; dust generously with flour. Heat 1 tablespoon chicken fat in heavy large nonstick skillet over medium-high heat. Add 3 chops. Sear until brown, 3 to 4 minutes per side. Transfer to rimmed baking sheet. Repeat with remaining veal chops.
Place chops in oven and roast until cooked to desired doneness, about 5 minutes for medium-rare (135°F). Transfer chops to plates. Reserve baking sheet.
Meanwhile, stir broth and cornstarch in small bowl to dissolve. Pour off all but 1 tablespoon drippings from skillet. Add broth mixture, gastrique, and any juices from baking sheet to skillet. Bring to boil, scraping up browned bits. Boil until sauce thickens to desired consistency.
Spoon gastrique over each chop. Serve with peperonata and remaining gastrique.

Peperonata-

5 large bell peppers (preferably 3 red, 1 orange, and 1 green)
3 tablespoons golden raisins
2 tablespoons extra-virgin olive oil
2 large garlic cloves, pressed
1 1/2 tablespoons drained capers
1 tablespoon white wine vinegar
1 teaspoon chopped fresh thyme
1/2 teaspoon smoked paprika
2 pinches of cayenne pepper coarse kosher salt

Char peppers directly over gas flame or in broiler. Enclose in plastic bag; steam 15 to 30 minutes. Peel, seed, and cut peppers into 1/2-inch-wide strips. Mix peppers, raisins, oil, garlic, capers, vinegar, thyme, paprika, and cayenne in large bowl. Season with coarse salt and pepper.
DO AHEAD: can be made 1 day ahead. Cover; chill. Bring to room temperature before serving.