Veal Loin Chops with Double Tomato Sauce
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 Mushroom...
Ingredients
- 4veal loin chops - 1 to
- 1tbsp olive oil - extra-virgin
- 2shallots - finely chopped
- 1/4lbmushrooms - imported, such
Directions
- 1
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
dried, crumbled 1/4 c Red wine - quality dry wine -only 1/2 c Reserved tomato juice from -drained tomatoes, Actually 1/2 to 3/4 cup 1 d Taba
- 3
Season with freshly ground coarse black pepper on both sides, pressing pepper into chops
- 4
Melt butter and olive oil in large, deep-sided frying pan
- 5
Brown chops on medium-high heat until well browned, about 5 minutes per side
- 6
Remove and cover with plastic wrap to keep warm
- 7
Add chopped shallots to frying pan and saute, stirring occasionally, about 3 minutes
- 8
Add garlic and continue sauteeing, stirring constantly, another minute or so