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Veal Loin Chops With Double Tomato Sauce

Veal Loin Chops With Double Tomato Sauce recipe image
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. It is ideal for a special weeknight dinner or an intimate date night, offering a sophisticated flavor profile without requiring complex techniques. The combination of sweet tomatoes, savory veal, and aromatic herbs creates a harmonious and satisfying experience that is sure to impress guests and family alike.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 171.0
Dietary: Vegan
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.
Ingredients
  • 4 veal loin chops (about 1 to 1.5 inches thick, 8 oz each)
  • 1 tablespoons butter
  • 1 tablespoons extra-virgin olive oil
  • 2 shallots finely chopped
  • 2 cloves garlic, minced
  • 0.25 lbs mixed mushrooms (oyster, chanterelles, or shiitake), thinly sliced
  • 2 teaspoons anchovy paste
  • 1 can (28 oz) whole peeled Italian tomatoes (roma), drained (juice reserved) and coarsely chopped
  • 1 oz sun-dried tomatoes, reconstituted in boiling water for 1-2 minutes, drained and thinly sliced
  • 1 tablespoons fresh basil, chopped
  • 0.25 cups dry red wine
  • 0.5 cups reserved tomato juice
  • 1 dash Tabasco sauce
  • 12 oz rotini pasta, cooked al dente
Directions
  1. 1
    Remove veal chops from refrigerator and let stand at room temperature for 15-20 minutes.
  2. 2
    Season veal chops generously with coarsely ground black pepper on both sides.
  3. 3
    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.
  4. 4
    In a large, deep-sided frying pan or skillet, melt butter with olive oil over medium-high heat.
  5. 5
    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.
  6. 6
    Transfer browned chops to a plate and loosely cover with plastic wrap or foil to keep warm.
  7. 7
    Reduce heat to medium. Add chopped shallots to the same pan and sauté for about 3 minutes, stirring occasionally, until softened.
  8. 8
    Add minced garlic and sauté for 1 minute, stirring constantly, until fragrant.
  9. 9
    Add sliced mushrooms and sauté for 1-2 minutes, stirring occasionally.
  10. 10
    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.
  11. 11
    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.
  12. 12
    Taste the sauce and adjust seasoning with salt, black pepper, and additional basil if desired.
  13. 13
    Nestle the veal chops back into the sauce, along with any accumulated meat juices from the plate.
  14. 14
    Simmer uncovered for 10 minutes, then carefully flip the chops.
  15. 15
    Continue cooking uncovered for another 5 minutes, or until veal is cooked to your desired doneness. Be careful not to overcook the veal.
  16. 16
    Remove chops from the pan and return to the covered plate to rest.
  17. 17
    Add the cooked rotini pasta to the sauce in the pan.
  18. 18
    Heat the pasta and sauce together over medium-low heat for about 5 minutes, stirring occasionally, until the pasta is thoroughly warmed and coated.
  19. 19
    Taste and adjust final seasoning if needed.
  20. 20
    Serve the pasta on a large platter, topped with the veal chops. Sprinkle with freshly grated Romano cheese before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 171.0kcal
% Daily Value *
Total Fat 6.0g10%
Saturated Fat 2.2g12%
Cholesterol 81.0mg27%
Sodium 69.0mg3%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 27.0g54%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

To ensure even cooking, bring veal chops to room temperature before searing.

Reconstituting sun-dried tomatoes in boiling water softens them and intensifies their flavor before adding to the sauce.

Anchovy paste melts into the sauce, adding a savory umami depth rather than a distinct fishy taste.

Monitor the veal closely during the final simmering stage to prevent overcooking; veal is best served medium-rare to medium.

If you prefer a smoother sauce, you can blend the tomato mixture briefly before adding the veal back in.

Leftover sauce can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.

Keywords: veal, chops, tomato sauce, pasta, mediterranean, mushrooms, red wine, basil, dinner, pan-seared, rotini, italian, date night, garlic, shallots, anchovy, sun-dried tomatoes
Read it online: https://www.chefs-mate.com/recipe/veal-loin-chops-with-double-tomato-sauce/