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Spicy Veal Chops Recipe
|Veal chops||6 , cut about 1 inch thick (Shoulder / Loin)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Onion||1 Medium, finely chopped|
|Garlic||2 Clove (10 gm), slivered|
|Marjoram leaves||1⁄2 Teaspoon|
|Canned tomatoes||1 Pound (1 Can)|
|Tomato paste||1⁄4 Cup (4 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Chopped parsley||1 Tablespoon|
Serving size: Complete recipe
Calories 3463 Calories from Fat 1593
% Daily Value*
Total Fat 178 g273.6%
Saturated Fat 58 g290.1%
Trans Fat 0 g
Cholesterol 1476 mg
Sodium 2552.5 mg106.4%
Total Carbohydrates 71 g23.5%
Dietary Fiber 15.2 g60.7%
Sugars 17.1 g
Protein 362 g723.4%
Vitamin A 107.4% Vitamin C 155.4%
Calcium 54.4% Iron 137.3%
*Based on a 2000 Calorie diet
Heat oil in a wide frying pan over medium-high heat; add chops and cook until browned on both sides; remove and set aside.
Add onion to pan and cook until soft and golden.
Stir in garlic, marjoram, tomatoes (break up with a spoon) and their liquid, tomato paste, and wine.
Return chops to pan, spooning sauce over meat.
Bring to a boil; cover, reduce heat, and simmer until veal is tender when pierced (20 to 25 minutes).
Lift out chops; arrange on a platter and keep warm.
Increase heat to high and bring sauce to a boil; cook, stirring, until liquid is reduced by about a fourth.
Season to taste with salt.
Spoon sauce over chops.
Sprinkle with parsley.