Veal Chops A L Orange
|Minced onion||2 Tablespoon|
|Brown sugar||1 Tablespoon|
|Orange juice||1⁄2 Cup (8 tbs)|
|Chicken stock||1⁄2 Cup (8 tbs)|
|Orange liqueur||1⁄4 Cup (4 tbs)|
|Grated orange rind||1 Teaspoon|
|Freshly ground pepper||To Taste|
|Orange||1 , peeled and sliced|
|Mango slices/Cantaloupe slices||4|
|Seedless green grapes||4|
In skillet, melt 2 tbsp (30 mL) butter and brown chops on both sides; remove and set aside.
Melt remaining butter in skillet; add onion and cook until softened.
Sprinkle with sugar.
Mix together cornstarch and orange juice; stir into skillet along with stock, liqueur and orange rind.
Bring to boil, stirring; add salt and pepper to taste.
Return chops to skillet; reduce heat, cover and simmer for about 5 minutes or just until chops are tender.
Top with sliced orange, mango slices and a few grapes; simmer for 1 to 2 minutes or until heated through, basting occasionally with sauce.
Garnish with watercress, if desired.