Veal Chops à l'Orange

Veal Chops à l'Orange Recipe from France | Ingredients: butter, onion, brown sugar, cornstarch, orange juice and more

Region / culture: France | Servings: - 3

Introduction

Veal Chops à l'Orange is a delicious and elegant dish that combines the savory flavors of veal with the bright and citrusy taste of oranges. This recipe is perfect for a special occasion or a fancy dinner party.

History

Veal Chops à l'Orange is a classic French dish that dates back to the 19th century. It is believed to have originated in the region of Provence, where oranges are a common ingredient in many dishes. The combination of tender veal chops with the sweet and tangy orange sauce creates a unique and flavorful dish that has stood the test of time.

Ingredients

3 tbsp of butter
3 veal chops
2 tbsp of minced onion
1 tbsp of brown sugar
1 tbsp of cornstarch
0.5 cup of orange juice
0.5 cup of chicken stock
0.25 cup of orange liqueur
1 tsp of grated orange rind
salt and pepper
1 orange, peeled and sliced
4 slices of mango
seedless green grapes

How to prepare

In a skillet, melt 2 tbsp of butter and brown the chops on both sides.
Remove the chops from the skillet and set them aside.
Melt the remaining butter in the skillet; add the onion and cook until softened.
Sprinkle the onion with sugar.
In a separate bowl, mix together the cornstarch and orange juice; stir the mixture into the skillet along with the stock, liqueur, and orange rind.
Bring the mixture to a boil, stirring constantly, and add salt and pepper to taste.
Return the chops to the skillet; reduce the heat, cover, and simmer for about 5 minutes.
Top the chops with sliced orange, mango slices, and a few grapes.
Simmer for 1-2 minutes, basting occasionally with the sauce.

Variations

For a lighter version of this dish, you can use chicken breasts instead of veal chops.
You can also add a splash of white wine to the sauce for an extra layer of flavor.

Cooking Tips & Tricks

Make sure to brown the veal chops properly before adding them back to the skillet. This will help seal in the juices and create a nice crust on the outside.

- Be sure to constantly stir the sauce while it is boiling to prevent lumps from forming.

- Adjust the seasoning to your taste by adding more salt and pepper if needed.

- Be careful not to overcook the veal chops, as they can become tough and dry.

Serving Suggestions

Serve the Veal Chops à l'Orange with a side of roasted vegetables or a fresh green salad for a complete and satisfying meal.

Cooking Techniques

Browning the veal chops before simmering them in the sauce helps to lock in the juices and create a delicious crust on the outside.

Ingredient Substitutions

If you don't have orange liqueur, you can use orange juice as a substitute.

- You can also use lemon zest instead of orange zest for a slightly different flavor profile.

Make Ahead Tips

You can prepare the sauce ahead of time and store it in the refrigerator until you are ready to cook the veal chops.

Presentation Ideas

Garnish the Veal Chops à l'Orange with fresh herbs, such as parsley or chives, for a pop of color and flavor.

Pairing Recommendations

This dish pairs well with a crisp white wine, such as a Chardonnay or Sauvignon Blanc.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

350 per serving

Carbohydrates

15g per serving

Fats

18g per serving

Proteins

25g per serving

Vitamins and minerals

This dish is a good source of Vitamin C, Vitamin A, and Iron.

Alergens

This recipe contains dairy (butter) and may contain gluten (cornstarch).

Summary

Veal Chops à l'Orange is a well-balanced dish that provides a good amount of protein and essential vitamins and minerals. However, it is also relatively high in fat and calories, so it should be enjoyed in moderation.

Summary

Veal Chops à l'Orange is a sophisticated and flavorful dish that is sure to impress your guests. With a tangy orange sauce and tender veal chops, this recipe is perfect for a special occasion or a fancy dinner party. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of excitement. It was a beautiful autumn afternoon and I was visiting my dear friend Marie, who was an incredible cook. As soon as I walked into her cozy kitchen, I was greeted by the most mouth-watering aroma of citrus and spices.

Marie was bustling about, her hands moving with practiced ease as she prepared a lavish feast for us to enjoy. I couldn't help but watch in awe as she expertly sliced and diced, all the while regaling me with stories of where she had learned each recipe.

As we sat down to eat, I couldn't wait to dig into the veal chops à l'orange that she had so lovingly prepared. The tender meat was bathed in a rich, tangy orange sauce that was both sweet and savory at the same time. Each bite was a burst of flavor that left me craving more.

After we had finished our meal, I begged Marie to teach me how to make the veal chops à l'orange. She smiled warmly and agreed, saying that she had learned the recipe from her own grandmother many years ago.

She handed me a worn and stained recipe card, written in elegant script that had clearly been passed down through the generations. As I read through the ingredients and instructions, I listened intently as Marie shared stories of her grandmother's kitchen and the memories they had shared cooking together.

With Marie's patient guidance, I set to work in my own kitchen, carefully following each step of the recipe. I marinated the veal chops in a fragrant mixture of orange juice, garlic, and herbs, allowing the flavors to meld together before searing them to golden perfection in a hot skillet.

As the veal chops simmered in the orange sauce, filling my kitchen with a tantalizing aroma, I couldn't help but think of Marie and her beloved grandmother. I imagined them laughing and chatting as they prepared meals together, passing on their culinary wisdom and traditions from one generation to the next.

Finally, the moment of truth arrived as I plated the veal chops à l'orange and took my first bite. The meat was tender and juicy, the sauce bursting with the bright flavors of citrus and spices. It was a taste of pure nostalgia, a connection to the past that brought me closer to my own roots.

From that day on, veal chops à l'orange became a staple in my cooking repertoire. I made it for family gatherings and dinner parties, always with a sense of pride and gratitude for the recipe that had been passed down to me.

As I sit here now, surrounded by the delicious smells of my kitchen, I can't help but feel a sense of gratitude for the recipes and stories that have shaped me into the cook I am today. Each dish I create is a tribute to the women who came before me, and a reminder of the love and connection that food can bring.

So the next time you sit down to enjoy a meal with loved ones, remember the stories and traditions that have gone into creating it. And savor each bite, knowing that it is not just food on your plate, but a taste of history and heritage passed down through the generations.