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Veal Chops Pizzaiola




Source of Recipe


Ezine


List of Ingredients




1/4 C Olive Oil
6 Veal rib or loin chops, about 1/2 inch thick
2 Cloves Garlic (or more) sliced thin
3-1/2 C (No. 2-1/2 can) Tomatoes, sieved, pits removed
1 t dried Oregano
1/2 t chopped Parsley
1 t Salt
1/2 t Pepper (optional)



Recipe



Set out a large, heavy skillet having a tight-fitting cover. Heat in skillet 1/4 cup olive oil and render garlic, do not burn, remove.
Slowly brown on both sides veal chops. Meanwhile combine 3-1/2 cup tomatoes, oregano, salt and parsley and add to chops. Scrape browned glaze and stir into tomatoes. Cover skillet and cook slowly until veal is heated through.
Veal SHOULD NOT be overcooked. For extra flavor,
add 1 or 2 T Dry Sherry to Sauce. Serve with Pasta.