*  Exported from  MasterCook  *
 
                  VEAL LOIN CHOPS WITH DOUBLE TOMATO SAUCE
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4                    Veal loin chops - 1 to
                         -1-1/2″ thick (8 oz.each)
    1       tb           Butter
    1       tb           Olive oil - extra-virgin
    2                    Shallots - finely chopped
                         -(not green onions)
    2                    Clove garlic - minced
      1/4   lb           Mushrooms - imported, such
                         -as oyster, chanterelles
                         Or shiitake - thinly sliced
                         Anchovy paste - 2 pencil
                         -eraser-sized pieces
    1       cn           Whole peeled tomatoes -
                         -Italian style (roma),
                         Drained, juice retained,
                         -coarsley chopped (28 oz.)
    1       oz           Sun-dried tomatoes -
                         -reconstituted in boiling
                         Water for 1 to 2 minutes,
                         -drained, thinly sliced
    1       tb           Basil - fresh, chopped OR
                         -1/2 t. dried, crumbled
      1/4   c            Red wine - quality dry wine
                         -only
      1/2   c            Reserved tomato juice from
                         -drained tomatoes,
                         Actually 1/2 to 3/4 cup
    1       d            Tabasco
                         Freshly ground black pepper,
                         -coarsely ground
                         Salt to taste
   12       oz           Pasta - preferably rotini,
                         -cooked al dente
 
   *DIRECTIONS*
   
   Bring veal chops to room temperature.  Season with freshly ground coarse
   black pepper on both sides, pressing pepper into chops.  Melt butter and
   olive oil in large, deep-sided frying pan. Brown chops on medium-high heat
   until well browned, about 5 minutes per side. Remove and cover with plastic
   wrap to keep warm.
   
   Add chopped shallots to frying pan and saute, stirring occasionally, about
   3 minutes. Add garlic and continue sauteeing, stirring constantly, another
   minute or so.  Add sliced mushrooms and saute for 1 to 2 minutes, stirring
   occasionally. Reduce heat to medium and add sun-dried tomatoes, chopped
   tomatoes, anchovy paste, Tabasco, basil, red wine and 1/2 cup reserved
   tomato juice.  Cook on medium heat UNCOVERED approximately 15 minutes. If
   sauce gets too thick, thin with remaining tomato juice, keeping in mind the
   fact that the pasta will thin sauce slightly. Taste and correct seasoning,
   adding more basil if desired along with salt and black pepper. Add veal
   chops to sauce mixture, along with any meat juices that have accumulated on
   plate, sinking chops as best as possible. Cook UNCOVERED about 10 minutes,
   and then flip chops. Cook another 5 minutes UNCOVERED and again remove
   chops to plate and cover with plastic wrap to keep warm. (Do not overcook
   the veal!)
   
   Add cooked pasta to sauce and heat on medium-low about 5 minutes, stirring
   occasionally, until pasta is warm.  Taste and correct seasoning.
   
   Serve pasta on large platter with veal chops and sprinkle freshly grated
   imported Romano on top of pasta.
   
   Serves 4.
   
   Serve with Caesar Salad or Spinach Salad and garlic bread. Something lemony
   would be great for dessert, like Lemon Ice or Lemon Cheesecake.
   
   Recipe by Michelle Bass, derived from Grilled Veal Chops with Double Tomato
   Relish printed in Bon Appetit, June, 1991.
  
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving