Veal Chops a l Orange Recipe
Ingredients
| Butter | 3 Tablespoon | |
| Veal chops | 4 | |
| Onion | 2 Tablespoon, minced | |
| Brown sugar | 1 Tablespoon | |
| Cornstarch | 1 Tablespoon | |
| Orange juice | 1/2 Cup (16 tbs) | |
| Chicken stock | 1/2 Cup (16 tbs) | |
| Orange liqueur | 1/4 Cup (16 tbs) | |
| Orange rind | 1 Teaspoon, grated | |
| Ground pepper | 1 To taste | |
| 1 orange, peeled and sliced | ||
| 4 slices mango or cantaloupe | ||
| Seedless green grapes | ||
| Salt | To Taste | |
Directions
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.
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.
Chef
