Search recipe:
- Veal Chops With Blood Oranges
-
- 1 Cup Unsalted Butter
- 4 Veal loin chops, about 11/2 inches thick
- 2 garlic cloves, minced
- 1 Tbs chopped fresh marjoram leaves ( or tsp. dried)
- 11/2 Cup Blood orange juice ( about 7 to 8 oranges)
- Springs of marjoram for garnish
- orange zest for garnish
- Directions
- Melt 6 tablespoons of butter in a 12-inch non-reactive skillet over medium heat. Dredge chops in flour and place in the pan. Brown for 5 minutes, turn over and brown 5 minutes more. Lower the heat to medium-low and pour off the grease. Add the garlic, marjoram, and juice. Cover and cook 5 minutes. Uncover, turn chops over, re-cover and cook 5 minutes more. Remove chops from pan and keep warm. Rais heat and add remaining 2 tablespoons of butter and stir until it is mixed into the sauce. Pour over the chops and garnish with marjoram sprigs and orange zest. serve immediately. Makes 4 servings.
- Provided by:
- Southwest Family Citrus and Spenar Family
Where You Can Buy Ingredients:
| Farmers |
|---|
|
Justice Brothers Ranch & U-Pick
The Justice Family Surprise, Arizona, 85388View details |
|
McClendon's Select
Bob and Marsha McClendon Peoria, AZ, 85382View details |
|
RSI Growers
Reid Rodger Glendale, Arizona, 85308View details |
|
Sheep Springs Sheep Co dba Dobson Family Farm Inc.
Marc Pedersen Chandler, AZ, 85248View details |
|
The Farm at Agritopia
Johnston Farms Gilbert, AZ, 85296View details |
Popular Ingredients:
All Ingredients
Featured Recipe
Orange Roughy
Heat oil in a large skillet over medium-high heat. Arrange fillets in the skillet and drizzle with orange juice and lemon juice. Sprinkle with lemon pepper. Cook for 5 minutes or until fish is easily flaked with a fork. Makes 4 servings.
