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Spicy Veal Chops

Magical.Palate's picture
  Veal chops 6 , cut about 1 inch thick (Shoulder / Loin)
  Pepper To Taste
  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)
  Salt To Taste
  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.

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