Veal Loin Chops With Asparagus

Oxmoor House
6 servings


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6 ( 1-inch-thick) veal loin chops
1/4 cup all-purpose flour
1/4 cup butter or margarine, divided
1/2 cup dry white wine
1/2 teaspoon dried whole basil
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup chicken broth
1 (8-ounce) carton commercial sour cream
1/4 teaspoon paprika
2 (10-ounce) packages frozen asparagus, cooked according to package directions


Dredge chops in flour; reserve remaining flour. Melt 3 tablespoons butter in a large, heavy skillet; brown chops on both sides. Add next 4 ingredients. Cover and simmer 30 minutes or until chops are tender. Remove chops to a warm serving platter; reserve pan drippings.

Add remaining butter to pan drippings; add reserved flour, stirring until smooth. Cook 1 minute, stirring constantly.

Gradually add chicken broth, sour cream, and paprika; mix well. Cook over medium heat, stirring constantly, until thickened and bubbly.

Arrange asparagus around chops on serving platter; serve with sour cream sauce.

Created date

February 2010