Spicy Veal Chops Recipe
Ingredients
| 4 to 6 shoulder or loin veal chops, cut about 1 inch thick | ||
| Pepper | 1 | |
| Olive oil | 1/4 Cup (16 tbs) | |
| 1 medium-size onion, finely chopped | ||
| Garlic | 2 Clove (5gm), slivered | |
| Marjoram leaves | 1/2 Teaspoon | |
| Tomatoes | 1 Can (10oz) | |
| Tomato Paste | 1/4 Cup (16 tbs) | |
| Dry white wine | 1/2 Cup (16 tbs) | |
| Salt | To Taste | |
| Chopped parsley | ||
Directions
Sprinkle chops with pepper.
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.
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.
Chef
