Veal Chops With Tomato-Orange-Basil Sauce

Recipe Ingredients

3/4 cup	177ml	Fresh orange juice
1/2 cup	118ml	Dry white wine
1/4 cup	23g / 0.8oz	Minced shallots
2 tablespoons	30ml	Minced orange peel - (orange part only)
1/4 cup	59ml	Whipping cream
5 tablespoons	75ml	Butter
4		Veal loin chops - (6 oz ea)
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	62g / 2.2oz	Chopped seeded peeled tomato
1/4 cup	59ml	Thinly-sliced fresh basil
		= (or 1 1/2 tspns dried basil, crumbled
		Fresh basil sprigs - (optional)

Recipe Instructions

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.

Comments; The delicious sauce is also very nice with chicken and shellfish.

Source:
Bon Appetit, March 1992

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