Veal Loin Chops With Asparagus

• 6 ( 1-inch-thick) veal loin chops
• 1/4 cup all-purpose flour
• 1/4 cup butter or margarine, divided
• 1/2 cup dry white wine
• 1/2 teaspoon dried whole basil
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup chicken broth
• 1 (8-ounce) carton commercial sour cream
• 1/4 teaspoon paprika
• 2 (10-ounce) packages frozen asparagus, cooked according to package directions

1. Dredge chops in flour; reserve remaining flour. Melt 3 tablespoons butter in a large, heavy skillet; brown chops on both sides. Add next 4 ingredients. Cover and simmer 30 minutes or until chops are tender. Remove chops to a warm serving platter; reserve pan drippings.
2. Add remaining butter to pan drippings; add reserved flour, stirring until smooth. Cook 1 minute, stirring constantly.
3. Gradually add chicken broth, sour cream, and paprika; mix well. Cook over medium heat, stirring constantly, until thickened and bubbly.
4. Arrange asparagus around chops on serving platter; serve with sour cream sauce.

veal loin chops, allpurpose, butter, white wine, basil, salt, pepper, chicken broth, sour cream, paprika, frozen asparagus

Taken from www.myrecipes.com/recipe/veal-loin-chops-with-asparagus (may not work)