Veal Chops With Peppers Italian Style
|Olive oil||3 Tablespoon|
|Green peppers||4 Large, seeded and cut into thin slices|
|Onion||1 Medium, chopped|
|Garlic||1 Clove (5 gm), minced|
|Green olives||6 , chopped|
|Ground black pepper||To Taste|
|Veal chops||4 Large|
|Flour||1 Cup (16 tbs)|
1. In a skillet heat the oil, add the peppers, onion and garlic and saute until tender, stirring often. Transfer to a bowl, add the olives, capers, anchovies, salt and pepper. Keep warm.
2. Dredge the chops lightly with flour. Heat the butter in the same skillet, add the chops and brown on both sides. Add the pepper mixture, cover and cook over low heat until the chops are tender, about twenty-five minutes. Remove the chops to a platter and arrange the peppers over and around them.
3. Add one or two tablespoons water to the pan and heat, scraping loose all the brown particles. Pour over the chops.