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Veal Chops With Tomato-Orange-Basil Sauce


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  • 3/4 cup fresh orange juice
  • 1/2 cup dry white wine
  • 1/4 cup minced shallots
  • 2 tablespoons minced orange peel (orange part only)
  • 1/4 cup whipping cream
  • 5 tablespoons butter
  • 4 veal loin chops - (6 oz ea)
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 cup chopped seeded peeled tomato
  • 1/4 cup thinly-sliced fresh basil (or 1 1/2 tspns dried basil, crumbled
  • Fresh basil sprigs (optional)


Servings 4


Step 1

Combine first 3 ingredients and 1 tablespoon orange peel in heavy small saucepan. Boil until mixture is reduced to 3 tablespoons, about 10 minutes. Add cream and boil 1 minute. Set sauce aside. (Can be prepared 1 day ahead. Cover and refrigerate.)

Melt 1 tablespoon butter in heavy large skillet over medium heat. Season veal with salt and pepper. Saute veal until just cooked through, about 4 minutes per side. Transfer to plates; keep warm.

Reheat sauce over low heat. Whisk in remaining 4 tablespoons butter. Stir in tomato, sliced basil and remaining 1 tablespoon orange peel. Season to taste with salt and pepper. Ladle sauce over veal. Garnish with basil sprigs if desired.

This recipe yields 4 servings.

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