Chile-Sauced Veal Chops
|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|
|Red pepper flakes||1⁄4 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.