Veal chops with tomato-orange-basil sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Fresh orange juice |
| ½ | cup | Dry white wine |
| ¼ | cup | Minced shallots |
| 2 | tablespoons | Minced orange peel; (orange part only) |
| ¼ | cup | Whipping cream |
| 5 | tablespoons | Butter |
| 4 | Veal loin chops; (6-ounce) | |
| 1 | cup | Chopped seeded peeled tomato |
| ¼ | cup | Thinly sliced fresh basil or 1 1/2; crumbled |
| ; teaspoons dried | ||
| 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.
Serves 4.
Bon Appetit March 1992
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