Veal Loin Chops with Double Tomato Sauce
Submitted by hmgbird48
Pepper-crusted veal loin chops simmered in a gutsy double tomato sauce with sun-dried tomatoes, mushrooms, red wine, and a kick of Tabasco. Served over pasta with grated Romano.
YIELD
4 servingsPREP
10 minCOOK
45 minREADY
1 hrsThe “double tomato” here means business. Canned whole tomatoes bring juicy body while sun-dried tomatoes add that concentrated, almost leathery sweetness that makes the sauce taste like it simmered all day.
Veal chops get a thick crust of cracked black pepper pressed into both sides, then browned hard in butter and olive oil. Out they come while the pan builds a sauce with shallots, garlic, mushrooms, red wine, basil, and a sneak of anchovy paste and Tabasco for savory heat.
The chops go back in to braise gently in all that tomatoey goodness, then the pasta joins the party right in the sauce pan.
Pile it on a platter, chops on top, Romano over everything. Sunday dinner, sorted.
Kitchen Tips
- Press the coarse pepper firmly into the chops with your palm. A light dusting won’t give you that peppery crust.
- Anchovy paste dissolves into the sauce and adds deep umami without any fishiness. Don’t leave it out.
- Cook the sauce uncovered so it reduces and concentrates. If it gets too thick, the reserved tomato juice is your safety net.
- Toss the pasta directly in the sauce rather than plating separately. Every strand gets coated and the dish holds together as one.
Ingredients
Directions
Bring veal chops to room temperature.
Season with freshly ground coarse black pepper on both sides, pressing pepper into chops.
Melt butter and olive oil in large, deep-sided frying pan.
Brown chops on medium-high heat until well browned, about 5 minutes per side.
Remove and cover with plastic wrap to keep warm.
Add chopped shallots to frying pan and sauté, stirring occasionally, about 3 minutes.
Add garlic and continue sautéing, stirring constantly, another minute or so.
Add sliced mushrooms and sauté for 1 to 2 minutes, stirring occasionally.
Reduce heat to medium and add sun-dried tomatoes, chopped tomatoes, anchovy paste, Tabasco, basil, red wine and ½ cup reserved tomato juice.
Cook on medium heat UNCOVERED approximately 15 minutes.
If sauce gets too thick, thin with remaining tomato juice, keeping in mind the fact that the pasta will thin sauce slightly.
Taste and correct seasoning, adding more basil if desired along with salt and black pepper.
Add veal chops to sauce mixture, along with any meat juices that have accumulated on plate, sinking chops as best as possible.
Cook UNCOVERED about 10 minutes, and then flip chops.
Cook another 5 minutes UNCOVERED and again remove chops to plate and cover with plastic wrap to keep warm.
Add cooked pasta to sauce and heat on medium-low about 5 minutes, stirring occasionally, until pasta is warm.
Taste and correct seasoning.
Serve pasta on large platter with veal chops and sprinkle freshly grated imported Romano on top of pasta.
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