VEAL CHOPS WITH VEGETABLES

Serves 4. Total Prep/Cooking Time: 45 Minutes

4 lbs. veal shoulder chops (4 chops @ 450 gm)
15 ml olive oil
75 gm green pepper, seeded and julienned
2 cloves garlic, minced
120 ml dry white wine
20 gm oil packed sun dried tomatoes, drained and chopped
8 ml dried oregano
50 gm black olives, halved
salt and pepper

1. Season veal with pepper to taste on both sides. Heat oil in a heavy nonstick skillet over high heat. Sear veal 2 minutes per side. Transfer to a platter and set aside.
2. Sauté bell pepper strips and garlic in same skillet over medium high heat. Stir in tomatoes, wine, sun dried tomatoes and oregano. Return chops to skillet and simmer 8-10 minutes, stirring occasionally, or until mixture thickens and chops are just cooked throughout. Stir occasionally with a wooden spoon to scrape up browned bits. Stir in olives and season with salt and pepper to taste. Serve chops topped with sauce over steamed rice.

Recipe, Photo courtesy National Cattlemen’s Beef Association and Cattlemen’s Beef Board.
 

Some Prepared Food Photos courtesy of the Beef Checkoff, in conjunction with Brown Packing Company, Inc.
 

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