Pan Seared Veal Chops with Sundried Tomato Cream

Dinner

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

  • Total Preparation Time: 25 minutes

Makes 4 servings

Rating: 0 Stars

Ingredients

2 tbsp30 mLAll Purpose Flour
4 4 Veal Loin, or rib chops
1 tbsp15 mLGAY LEA - Salted Butter
1 1 Onion, small, finely chopped
1/2 cup125 mLSun-Dried Tomato Pesto
1/4 cup50 mLDry White Wine, (or 1 tbsp (15 ml) white wine vinegar)
1 cup250 mL35% Cream
2 tbsp30 mLFresh Basil, chopped
Salt
Pepper
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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.
Credit: Dairy Farmers of Canada (www.dairygoodness.ca)
This recipe is one of 150 featured exclusively in our cookbook, Our Table.

 

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Ingredients

2 tbsp30 mLAll Purpose Flour
4 4 Veal Loin, or rib chops
1 tbsp15 mLGAY LEA - Salted Butter
1 1 Onion, small, finely chopped
1/2 cup125 mLSun-Dried Tomato Pesto
1/4 cup50 mLDry White Wine, (or 1 tbsp (15 ml) white wine vinegar)
1 cup250 mL35% Cream
2 tbsp30 mLFresh Basil, chopped
Salt
Pepper
Add to Shopping List

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