Veal Chops with Wine-Citrus Marmalade
Pan-seared veal chops served with a white wine and orange marmalade cream sauce.
1/4 cup butter
2 tablespoons olive oil
1 pound veal
1/4 teaspoon salt
1/8 teaspoon ground pepper
1 garlic clove, crushed
1/3 cup chopped onion
1/3 cup white wine
1/3 cup chicken broth
2 tablespoons orange marmalade
1/4 cup heavy cream
Cooked noodles for accompaniment
- Heat butter and olive oil in a large skillet until hot. Add veal, season with salt and pepper, and sear on both sides. Reduce the heat and cook until slightly browned. Remove from the skillet and keep warm.
- Add crushed garlic clove and chopped onion; cook, covered, over medium heat for about 5 minutes. Stir in white wine, chicken broth, and orange marmalade; bring to a boil, stirring often. Reduce the liquid about one-third then whisk in cream.
- Prepare noodles following package directions.
- Serve the sauce over the veal and noodles.
Makes 4 servings.