Veal Chops With Tomato-Orange-Basil Sauce

Veal Chops With Tomato-Orange-Basil Sauce
Veal Chops With Tomato-Orange-Basil Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

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)

Directions

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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