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Chile-Sauced Veal Chops

Healthycooking's picture
  Loin veal chops 20 Ounce
  Garlic 1 Clove (5 gm)
  Green onions 2 Small
  Canned chopped green chiles 4 Ounce
  Unsweetened orange juice 1 Cup (16 tbs)
  Dried oregano 3⁄4 Teaspoon
  Bay leaf 1
  Red pepper flakes 1⁄4 Teaspoon
  Salt 1⁄8 Teaspoon
  Cornstarch 1 Teaspoon
  Water 1⁄4 Cup (4 tbs)

Trim excess fat from veal chops.
Coat a large skillet with cooking spray, place over medium-high heat until hot.
Add veal chops, and cook 4 minutes on each side or until lightly browned.
Remove chops from skillet; drain on paper towels.
Place chops in an 8-inch square baking dish lightly coated with cooking spray, set aside.
Wipe skillet dry with a paper rowel.
Coat skillet with cooking spray; place over medium heat until hot.
Add garlic, onions, and chiles, saute until render.
Stir in orange juice, oregano, bay leaf, red pepper flakes, and salt.
Bring to a boil; reduce heat, and simmer 3 minutes.
Combine cornstarch and water; add to skillet.
Cook over medium heat, stirring constantly, until mixture comes to a full boil.
Boil 1 minute, stirring constantly.
Remove from heat; spoon over chops.
Cover, bake for 45 minutes until veal is tender.
Discard bay leaf.

Recipe Summary

Difficulty Level: 
Side Dish

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Chile-Sauced Veal Chops Recipe