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Photo for - Pan Seared Veal Chops with Sundried Tomato Cream

Pan Seared Veal Chops with Sundried Tomato Cream

This recipe will make guests think they are in a five-star restaurant.

  • Yields: 4 servings
  • Preparation: 25 minutes

Ingredients

  • 2 tbsp (30mL) all purpose flour
  • 4 veal loin, or rib chops
  • 1 tbsp (15mL) GAY LEA - Salted Butter
  • 1 onion, small, finely chopped
  • 1/2 cup (125mL) sun dried tomato pesto
  • 1/4 cup (50mL) dry white wine, or 1 tbsp (15 ml) white wine vinegar
  • 1 cup (250mL) 35% cream
  • 2 tbsp (30mL) fresh basil, chopped
  • salt
  • pepper

Instructions

  1. In shallow dish, combine flour with ¼ tsp (1 mL) salt and a pinch of pepper. Coat veal chops in flour mixture, shaking off any excess.
  2. In large skillet, melt half of the butter over medium high heat. Brown veal chops, turning once; transfer to plate. Reduce heat to medium and add remaining butter to pan. Add onion; cook for about 3 minutes or until softened. Stir in pesto and wine. Stir in cream and bring to boil; boil for 1 minute until slightly thickened.
  3. Return chops to pan. Spoon any accumulated juices on top. Simmer for about 5 minutes. Season sauce to taste with salt and pepper. Garnish with basil and serve.
Photo of - Pan Seared Veal Chops with Sundried Tomato Cream

Ingredients

  • 2 tbsp (30mL) all purpose flour
  • 4 veal loin, or rib chops
  • 1 tbsp (15mL) GAY LEA - Salted Butter
  • 1 onion, small, finely chopped
  • 1/2 cup (125mL) sun dried tomato pesto
  • 1/4 cup (50mL) dry white wine, or 1 tbsp (15 ml) white wine vinegar
  • 1 cup (250mL) 35% cream
  • 2 tbsp (30mL) fresh basil, chopped
  • salt
  • pepper

Products Used

GAY LEA - Salted Butter Photo of - GAY LEA - Salted Butter