Best Orange Basil Chops Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

VEAL CHOPS WITH TOMATO-ORANGE-BASIL SAUCE



Veal Chops with Tomato-Orange-Basil Sauce image

Categories     Sauté     Veal     Bon Appétit

Yield Serves 4

Number Of Ingredients 10

3/4 cup fresh orange juice
1/2 cup dry white wine
1/4 cup minced shallots
2 tablespoons minced orange peel (orange part only)
1/4 cup whipping cream
5 tablespoons butter
4 6-ounce veal loin chops
1 cup chopped seeded peeled tomato
1/4 cup thinly sliced fresh basil or 1 1/2 teaspoons dried, crumbled
Fresh basil sprigs (optional)

Steps:

  • Combine first 3 ingredients and 1 tablespoon orange peel in heavy small saucepan. Boil until mixture is reduced to 3 tablespoons, about 10 minutes. Add cream and boil 1 minute. Set sauce aside. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Melt 1 tablespoon butter in heavy large skillet over medium heat. Season veal with salt and pepper. Sauté veal until just cooked through, about 4 minutes per side. Transfer to plates; keep warm.
  • Reheat sauce over low heat. Whisk in remaining 4 tablespoons butter. Stir in tomato, sliced basil and remaining 1 tablespoon orange peel. Season to taste with salt and pepper. Ladle sauce over veal. Garnish with basil sprigs if desired.

ORANGE BASIL CHOPS



Orange Basil Chops image

For the entree, Bernadette Bennett contributes her mouthwatering Orange Basil Chops. The no-fuss pork chops and simple sauce come together easily on the stovetop in one skillet, so cleanup is a breeze. With its hints or orange, garlic and basil, it's tasty main dish that impresses company yet is ready in no time.-Bernadette Bennett, Waco, Texas

Provided by Taste of Home

Categories     Dinner

Time 27m

Yield 4 servings.

Number Of Ingredients 9

1 cup orange juice
1/4 cup Dijon mustard
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1/2 teaspoon garlic salt
1/2 teaspoon pepper
4 bone-in pork loin chops (1/2 inch thick and 8 ounces each)
2 tablespoons butter
1 tablespoon cornstarch
2 tablespoons cold water

Steps:

  • Combine the first five ingredients; set aside. In a large skillet, brown pork chops in butter. Add orange juice mixture. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until a thermometer reads 160°. , Remove pork to a serving platter and keep warm. Combine cornstarch and cold water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork chops.

Nutrition Facts :

BASIL ORANGE CHOPS



Basil Orange Chops image

This is a delicious main course that comes together easily when time is short. It's special enough for company!-Lori Blevins, Douglasville, Georgia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

4 boneless pork loin chops (1/2 inch thick and 4 ounces each)
1 green onion, sliced
1 tablespoon vegetable oil
1 cup orange juice
1 tablespoon grated orange zest
2 teaspoons dried basil
2 teaspoons cornstarch
2 teaspoons water

Steps:

  • In a large skillet, brown pork chops and onion over medium heat in oil until no longer pink. Stir in the orange juice, zest and basil. Bring to a boil. Reduce heat; cover and cook until meat juices run clear. Remove chops and keep warm. , In a small bowl, combine the cornstarch and water until smooth; add to the skillet. Cook and stir for 2 minutes or until thickened. Serve with the chops.

Nutrition Facts : Calories 105 calories, Fat 5g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 9mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 0 fiber), Protein 6g protein.

ORANGE BASIL CHOPS



Orange Basil Chops image

.

Provided by Beth Ellefson

Categories     Steaks and Chops

Number Of Ingredients 9

1 c orange juice
1/4 c dijon mustard
2 tsp dried basil
1/2 tsp garlic salt
1/2 tsp pepper
4 bone-in pork loin chops (1/2 in. thick)
2 Tbsp butter or margarine
1 Tbsp cornstarch
2 Tbsp cold water

Steps:

  • 1. In a bowl, combine the first five ingredients, set aside. In a large skillet, brown pork chops in butter. Add orange juice mixture. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until meat juices run clear. Remove pork to a serving platter and keep warm. Combine cornstarch and cold water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork chops.

Related Topics