Veal loin chops with double tomato sauce
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Veal loin chops with double tomato sauce
  Veal    Sauces  
Last updated 6/12/2012 1:28:15 AM. Recipe ID 63525. Report a problem with this recipe.
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      Title: Veal loin chops with double tomato sauce
 Categories: Veal, Desserts
      Yield: 4 Servings
      4    Veal loin chops - 1 to
           -1-1/2" thick (8 oz.each)
      1 tb Butter
      1 tb Olive oil - extra-virgin
      2    Shallots - finely chopped
           -(not green onions)
      2    Clove garlic - minced
    1/4 lb Mushrooms - imported, such
           -as oyster, chanterelles
           Or shiitake - thinly sliced
           Anchovy paste - 2 pencil
           -eraser-sized pieces
      1 cn Whole peeled tomatoes -
           -Italian style (roma),
           Drained, juice retained,
           -coarsley chopped (28 oz.)
      1 oz Sun-dried tomatoes -
           -reconstituted in boiling
           Water for 1 to 2 minutes,
           -drained, thinly sliced
      1 tb Basil - fresh, chopped OR
           -1/2 t. dried, crumbled
    1/4 c  Red wine - quality dry wine
    1/2 c  Reserved tomato juice from
           -drained tomatoes,
           Actually 1/2 to 3/4 cup
      1 ds Tabasco
           Freshly ground black pepper,
           -coarsely ground
           Salt to taste
     12 oz Pasta - preferably rotini,
           -cooked al dente
  Bring veal chops to room temperature.  Season with freshly ground
  coarse black pepper on both sides, pressing pepper into chops. Melt
  butter and olive oil in large, deep-sided frying pan. Brown chops on
  medium-high heat until well browned, about 5 minutes per side. Remove
  and cover with plastic wrap to keep warm.
  Add chopped shallots to frying pan and saute, stirring occasionally,
  about 3 minutes. Add garlic and continue sauteeing, stirring
  constantly, another minute or so. Add sliced mushrooms and saute for
  1 to 2 minutes, stirring occasionally. Reduce heat to medium and add
  sun-dried tomatoes, chopped tomatoes, anchovy paste, Tabasco, basil,
  red wine and 1/2 cup reserved tomato juice. Cook on medium heat
  UNCOVERED approximately 15 minutes. If sauce gets too thick, thin
  with remaining tomato juice, keeping in mind the fact that the pasta
  will thin sauce slightly. Taste and correct seasoning, adding more
  basil if desired along with salt and black pepper. Add veal chops to
  sauce mixture, along with any meat juices that have accumulated on
  plate, sinking chops as best as possible. Cook UNCOVERED about 10
  minutes, and then flip chops. Cook another 5 minutes UNCOVERED and
  again remove chops to plate and cover with plastic wrap to keep warm.
  (Do not overcook the veal!)
  Add cooked pasta to sauce and heat on medium-low about 5 minutes,
  stirring occasionally, until pasta is warm. Taste and correct
  Serve pasta on large platter with veal chops and sprinkle freshly
  grated imported Romano on top of pasta.
  Serves 4.
  Serve with Caesar Salad or Spinach Salad and garlic bread. Something
  lemony would be great for dessert, like Lemon Ice or Lemon Cheesecake.

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Recipe ID 63525 (Apr 03, 2005)

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