Veal Chops With Blood Oranges
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.