Veal Loin Chops with Double Tomato Sauce

Title:
Veal Loin Chops with Double Tomato Sauce

Yield:
4 Servings

Categories:
Veal,
Desserts




Ingredients:





     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 ds 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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini