Italian Style Veal Chops
|Veal chops||2 Pound (1 Inch Thick)|
|Garlic||1 Clove (5 gm), peeled and crushed|
|Vegetable oil||2 Tablespoon|
|Canned tomato sauce||8 Ounce (1 Can)|
|Dried oregano leaves||1 Teaspoon|
|Chopped freeze dried chives||1 Teaspoon|
|Red wine||2 Tablespoon|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
In a heat-resistant, non-metallic 10-inch skillet, place 2 tablespoons vegetable oil.
Add crushed garlic.
Heat oil on top of a conventional surface unit.
Sear veal chops in hot oil until brown on both sides.
Season veal chops to taste with salt and pepper.
In a medium-sized bowl, combine tomato sauce, oregano, sugar, chives and 2 tablespoons red wine.
Pour sauce over veal chops.
Heat, uncovered, on roast for 15 to 18 minutes.
Sprinkle top of chops with 1/4 cup Parmesan cheese and heat on roast for 2 minutes.