Veal Chops With Tomato-Orange-Basil Sauce
By á-170456
Ingredients
- 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)
Details
Servings 4
Preparation
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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