Spicy Veal Chops
|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|
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.