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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
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

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