Veal Chops Portuguesa

Submitted by msintrepid

"Great with rice or orzo, crusty bread and a big earthy red wine."

 

• Ready In: 38mins
• Ingredients: 8
• Serves: 4-6

ingredients

• 6 loin veal chops or 6 rib veal chops, cut 1 in thick
• 1⁄2 cup olive oil
• 1⁄2 cup tomato sauce
• 1 cup dry white wine
• 1 garlic clove, crushed
• 2 tablespoons Italian parsley
• 1 lemon, zest of, grated
• salt and pepper

directions

1. Season Chops with salt and pepper.
2. Get a heavy frying pan hot, add oil.
3. When oil is hot add chops Cook chops 3 minutes on each side to get caramelized.
4. Reduce heat; cover and simmer about 20 minutes.
5. Turn chops during cooking and baste with juices in pan.
6. Transfer chops to a serving platter and keep warm in the oven.
7. Add tomato sauce, wine, lemon zest and garlic to pan, scraping up brown bits on bottom of pan.
8. Cook until slightly thickened.
9. Pour over chops.
10. Sprinkle with parsley and freshly ground pepper.

Reviews

[Beach Bumette]

Outstanding! The veal chops were tender and delicious - restaurant quality. I use less oil, extra garlic, and garnished with fresh chives instead of parsley. My sides were a brown rice/orzo blend and a green bean/feta salad.

 

[Gloria in Tampa]

The sauce was FANTASTIC. The veal chops, so,so. I will keep the sauce portion of the recipe to use with chicken. I would rate the sauce portion a 5 Star.

 

[Dale Scott]

I used a little more garlic. Great Dish