Veal Chops in Tomato Wine Basil Sauce


1 cup orange juice
2/3 cup dry white wine
1/3 cup shallots, minced
2 Tablespoons grated orange zest
1/3 cup half & half
4 Tablespoons butter or margarine
4 veal loin chops
1 1/4 cups canned tomatoes, chopped
1 3/4 teaspoons dried basil
salt and pepper to taste


Combine orange juice, wine, shallots and orange zest in a small, heavy pan. Boil about 10 minutes, until thickened. Add half and half. Bring to a boil. Set aside. Melt butter in a heavy skillet. Brown chops on each side, over medium heat. Pour off fat. Add tomatoes, honey and basil to the pan. Reduce heat to medium-low. Cover and cook for 5 minutes. Turn and cook and additional 5 minutes, or until done. Add wine sauce to tomato mixture and stir well. Heat thoroughly. Serve chops topped with sauce. Serves 4.

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