A delicious dish, Veal Chops zoith Olive and Tomato Sauce makes a sustaining supper or dinner, served with mashed potatoes and green beans.
6 loin veal chops
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon dried oregano
4 oz. butter
1 large onion, finely chopped
1 large garlic clove, crushed
14 oz. canned peeled tomatoes
11. oz. red wine
2 oz. – cup stuffed olives, chopped
1 tablespoon beurre manie
Place the chops on a working surface and gently rub them with the salt, pepper and oregano. Set aside.
In a heavy-based frying pan large enough to take the chops in one layer, melt the butter over moderate heat. When the foam subsides, add the onion and garlic and cook, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown. Add the chops to the pan and cook them for 3 to 5 minutes on each side or until they are lightly and evenly browned.
Add the tomatoes with the can juice and the wine and bring the liquid to the boil. Reduce the heat to low, cover the pan and simmer the mixture for 15 minutes. Uncover the pan and add the olives. Re-cover and simmer the mixture for a further 5 to 10 minutes or until the chops are tender when pierced with the point of a sharp knife.
With a slotted spoon, transfer the chops to a warmed serving dish. Keep warm.
Stir the bcurre manic into the sauce and cook, stirring constantly, for 2 to 3 minutes or until the sauce has thickened slightly.
Remove the pan from the heat and pour the sauce over the chops. Serve at once.