Roasted Veal Chops with Orange Juice, Rosemary, and New Potatoes

Roasted Veal Chops with Orange Juice, Rosemary, and New Potatoes

Buy Kitchen SuppersI have served these chops with spinach sautéed in olive oil and garlic, finished with a touch of cream. We have started with portobello mushrooms and finished with a chocolate cake. For Wine: a Provençal Chardonnay.

1 1/2 cups fresh orange juice
3/4 cups dry vermouth or white wine
2 tablespoons Dijon mustard
2 tablespoons chopped fresh rosemary
3 garlic cloves, chopped and mashed to a paste
1 teaspoon freshly ground black pepper
6 thick-cut loin veal chops (see Note)
2 pounds small red-skinned new potatoes, scrubbed but unpeeled; or 2 pounds medium potatoes, cut into 1-inch chunks
1/2 cup olive oil
1 tablespoon kosher or sea salt (not table salt)

1. Preheat the oven to 500° F. In a blender or food processor, process the orange juice, vermouth, mustard, rosemary, garlic, and pepper until well combined. Pour the mixture into a large ceramic or glass baking dish. Add the veal chops and turn to coat them. Cover tightly with plastic wrap and set aside.

2. Toss the potatoes with the oil and salt. (I like these potatoes on the salty side.) Place the potatoes in the roasting pan and roast, stirring occasionally, until they are half-tender when pierced with a knife, about 20 minutes.

3. Arrange the veal chops over the potatoes, and pour the marinade over all. Reduce oven temperature to 350°. Roast, basting occasionally, until the veal chops show only a slight tinge of pink in the center when pierced near the bone, 20 to 30 minutes (See Note). Transfer the veal to a serving platter, arrange the potatoes around the chops, and pour the cooking juices over all. Serve immediately.

NOTE: Veal chops need to cook for 18 to 20 minutes per pound, or about 6 minutes per inch. I use 14- to 16-ounce loin veal chops, each cut 1 1/2 inches thick.

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Excerpted from Kitchen Suppers by Alison Becker Hurt Copyright© 1999 by Alison Becker-Hurt. Excerpted by permission of Doubleday, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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