VEAL CHOPS WITH VEGETABLES
Serves 4. Total Prep/Cooking Time: 45 Minutes
4 lbs. veal shoulder chops (4 chops @ 450 gm)15 ml olive oil75 gm green pepper, seeded and julienned2 cloves garlic, minced120 ml dry white wine20 gm oil packed sun dried tomatoes, drained and chopped8 ml dried oregano50 gm black olives, halvedsalt and pepper
- 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.
- 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.
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