Veal Loin Chops With Asparagus |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
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 |
Directions:
1. 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.
2. Add remaining butter to pan drippings; add reserved flour, stirring until smooth. Cook 1 minute, stirring constantly.
3. Gradually add chicken broth, sour cream, and paprika; mix well. Cook over medium heat, stirring constantly, until thickened and bubbly.
4. Arrange asparagus around chops on serving platter; serve with sour cream sauce.
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