Braised Veal Chops
|Salad oil||1⁄3 Cup (5.33 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Sliced carrots||3⁄4 Cup (12 tbs)|
|Dry sherry/Chicken broth||1⁄3 Cup (5.33 tbs)|
|Sliced mushrooms||6 Ounce|
|Chopped parsley||2 Tablespoon|
Wipe chops with damp paper towels.
Sprinkle with salt and pepper.
In large skillet, over medium heat, heat oil.
Brown chops on both sides, with onion.
Add carrots, tomatoes, and sherry.
Reduce heat; simmer, covered, 1 hour, or until meat is fork- tender.
Add mushrooms and parsley; heat 5 minutes.
Serve chops with sauce.
Makes 6 servings.