Pan Seared Veal Chops with Sun-Dried Tomato Cream

Name: Pan Seared Veal Chops with Sun-Dried Tomato Cream
Yield: 4 servings
Ingredients: 2 tbsp (30 mL) all-purpose flour; Salt and pepper to taste; 4 veal loin or rib chops; 1 tbsp (15 mL) butter; 1 small onion finely chopped; 1/2 cup (125 mL) sun-dried tomato pesto; 1/4 cup (60 mL) dry white wine or 1 tbsp (15 mL) white wine vinegar; 1 cup (250 mL) 35 % cream; 2 tbsp (30 mL) chopped fresh basil

This recipe is taken from the 2007 Milk Calendar. This is the Pan Seared Veal Chops with Sun-Dried Tomato Cream recipe.

Prep: 15 min
Cooking: 20 min - 25 min

Yields 4 servings

pan seared veal chops with sun dried tomato cream

Ingredients

2 tbsp (30 mL) all-purpose flour
Salt and pepper to taste
4 veal loin or rib chops
1 tbsp (15 mL) butter
1 small onion finely chopped
1/2 cup (125 mL) sun-dried tomato pesto
1/4 cup (60 mL) dry white wine or 1 tbsp (15 mL) white wine vinegar
1 cup (250 mL) 35 % cream
2 tbsp (30 mL) chopped fresh basil

READY FOR REWARDS?

Preparation

In a shallow dish, combine flour with 1/4 tsp (1 mL) salt and a pinch of pepper. Coat veal chops all over in flour mixture, shaking off and discarding any excess.

In a large skillet, melt half of the butter over medium-high heat. Sauté and brown veal chops, in batches as necessary, turning once; transfer to plate.

Reduce heat to medium and add remaining butter to pan. Add onion; cook, stirring, for about 3 min or until softened. Stir in pesto and wine, scraping up any brown bits stuck to pan. Stir in cream and bring to boil; boil for 1 min until slightly thickened.

Return chops to pan with any accumulated juices and spoon sauce over top. Simmer for about 10, 15 min. min or until veal is medium-rare or to desired doneness. Season sauce to taste with salt and pepper. Serve sprinkled with basil.