Veal Chops with Tomato Orange Basil Sauce Nagle Warren Mansion Cheyenne, Wyoming

From Jim Osterfoss, Nagle Warren Mansion

Serves: 4

Ingredients:

4 veal chops

1 ½ T. unsalted butter

Sauce (first half):

¾ C. orange juice

½ C. red wine

1 ½   shallot

2 T. orange peel

¼ C. heavy cream

Sauce (second half):

6 T. unsalted butter

2 T. orange peel

2 C. tomato chopped fine

4 T. fresh basil cut in strips chiffonade

Combine first three sauce ingredients and the 2 T. orange peel in a heavy small saucepan. Boil until mixture is reduced to a generous ¼ C., about 15 minutes. Add cream and boil 1 minute. Set sauce aside. (Can be prepared 1 day ahead. Cover and refrigerate.)

Preheat oven to 350°.

Melt 1 ½ T. butter in heavy large skillet over medium heat. Season veal with salt and pepper. Work in batches, sauté veal until brown, about 2 minutes per side. Transfer to a baking pan, add about 1 inch of water, and hold in oven for 1 hour.

Reheat sauce over low heat. Whisk in remaining 6 T. butter. Stir in tomato, sliced basil and remaining 2 T. orange peel. Season to taste with salt and pepper. Ladle sauce over veal and garnish with basil sprigs if desired.

Nagle Warren Mansion B&B - Cheyenne, Wyoming

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