Veal Chops with Orange, Fennel and Chick Peas

Ingredients

• 4 Quebec Veal chops (about 175 g / 1/3 lb each)
• 60 ml (1/4 cup) orange marmalade
• 5 ml (1 tsp) mild curry paste
• 10 ml (2 tsp) freshly grated ginger
• 15 ml (1 tbsp) olive oil
• 1 onion cut into quarters
• 1 small bulb of fennel cut into small sections
• 125 ml (1/2 cup) 100% orange juice (no sugar added)
• 125 ml (1/2 cup) sodium reduced chicken broth
• 250 ml (1 cup) drained diced tomatoes
• 250 ml (1 cup) rinsed and drained, canned chick peas
• 125 ml (1/2 cup) finely sliced fresh coriander
• Salt and pepper to taste
• Garnish with: 8 orange supremes and finely chopped fresh coriander