This elegant yet approachable dish features tender veal loin chops pan-seared to perfection and nestled in a robust “double” tomato sauce. The sauce is built with layers of flavor, combining fresh whole peeled tomatoes with concentrated sun-dried tomatoes, earthy mushrooms, and a hint of anchovy for depth. A splash of red wine and fresh basil brightens the rich tomato base, while a touch of Tabasco adds a subtle kick. Served over al dente rotini pasta, this Mediterranean-inspired meal strikes the perfect balance between rustic comfort and refined dining.
Veal Loin Chops With Double Tomato Sauce
Description
This elegant yet approachable dish features tender veal loin chops pan-seared to perfection and nestled in a robust "double" tomato sauce. The sauce is built with layers of flavor, combining fresh whole peeled tomatoes with concentrated sun-dried tomatoes, earthy mushrooms, and a hint of anchovy for depth. A splash of red wine and fresh basil brightens the rich tomato base, while a touch of Tabasco adds a subtle kick. Served over al dente rotini pasta, this Mediterranean-inspired meal strikes the perfect balance between rustic comfort and refined dining.Directions
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Remove veal chops from refrigerator and let stand at room temperature for 15-20 minutes.
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Season veal chops generously with coarsely ground black pepper on both sides.
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Bring a large pot of salted water to a boil and cook rotini pasta according to package directions until al dente. Drain and set aside.
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In a large, deep-sided frying pan or skillet, melt butter with olive oil over medium-high heat.
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Add veal chops to the hot pan and sear for about 5 minutes per side, until well browned. Do not overcrowd the pan; cook in batches if necessary.
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Transfer browned chops to a plate and loosely cover with plastic wrap or foil to keep warm.
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Reduce heat to medium. Add chopped shallots to the same pan and sauté for about 3 minutes, stirring occasionally, until softened.
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Add minced garlic and sauté for 1 minute, stirring constantly, until fragrant.
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Add sliced mushrooms and sauté for 1-2 minutes, stirring occasionally.
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Add sun-dried tomatoes, chopped canned tomatoes, anchovy paste, Tabasco, fresh basil, red wine, and 1/2 cup of the reserved tomato juice to the pan.
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Simmer the sauce uncovered over medium heat for approximately 15 minutes, allowing flavors to meld. If the sauce becomes too thick, thin it with the remaining reserved tomato juice.
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Taste the sauce and adjust seasoning with salt, black pepper, and additional basil if desired.
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Nestle the veal chops back into the sauce, along with any accumulated meat juices from the plate.
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Simmer uncovered for 10 minutes, then carefully flip the chops.
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Continue cooking uncovered for another 5 minutes, or until veal is cooked to your desired doneness. Be careful not to overcook the veal.
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Remove chops from the pan and return to the covered plate to rest.
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Add the cooked rotini pasta to the sauce in the pan.
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Heat the pasta and sauce together over medium-low heat for about 5 minutes, stirring occasionally, until the pasta is thoroughly warmed and coated.
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Taste and adjust final seasoning if needed.
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Serve the pasta on a large platter, topped with the veal chops. Sprinkle with freshly grated Romano cheese before serving.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 650kcal
- % Daily Value *
- Total Fat 25g39%
- Saturated Fat 10g50%
- Cholesterol 150mg50%
- Sodium 450mg19%
- Total Carbohydrate 55g19%
- Dietary Fiber 4g16%
- Sugars 8g
- Protein 45g90%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
