Veal Chops with Tomato-Orange-Basil Sauce

• 3/4 cup fresh orange juice
• 1/2 cup dry white wine
• 1/4 cup minced shallots
• 2 tablespoons minced orange peel (orange part only)
• 1/4 cup whipping cream
• 5 tablespoons butter
• 4 6-ounce veal loin chops
• 1 cup chopped seeded peeled tomato
• 1/4 cup thinly sliced fresh basil or 1 1/2 teaspoons dried, crumbled
• Fresh basil sprigs (optional)

1. Combine first 3 ingredients and 1 tablespoon orange peel in heavy small saucepan.
2. Boil until mixture is reduced to 3 tablespoons, about 10 minutes.
3. Add cream and boil 1 minute.
4. Set sauce aside.
5. (Can be prepared 1 day ahead.
6. Cover and refrigerate.)
7. Melt 1 tablespoon butter in heavy large skillet over medium heat.
8. Season veal with salt and pepper.
9. Saute veal until just cooked through, about 4 minutes per side.
10. Transfer to plates; keep warm.
11. Reheat sauce over low heat.
12. Whisk in remaining 4 tablespoons butter.
13. Stir in tomato, sliced basil and remaining 1 tablespoon orange peel.
14. Season to taste with salt and pepper.
15. Ladle sauce over veal.
16. Garnish with basil sprigs if desired.

orange juice, white wine, shallots, orange peel, whipping cream, butter, veal loin chops, tomato, fresh basil, fresh basil sprigs

Taken from www.epicurious.com/recipes/food/views/veal-chops-with-tomato-orange-basil-sauce-1434 (may not work)