Veal Chops In Marina Sauce

Recipe Ingredients

4		Veal loin or rib chops - (1/2" thick)
35 oz	994g	Peeled plum tomatoes - (1 can) - with juice
4 tablespoons	60ml	Olive oil
2		Garlic cloves - crushed
1/2 teaspoon	2.5ml	Oregano
2 tablespoons	30ml	Fresh flat-leaf parsley - chopped
		Hot red pepper flakes - to taste, (optional)
		Black pepper - to taste
		Salt - to taste

Recipe Instructions

Heat 2 tablespoons of the oil in a large, heavy skillet and brown the chops on both sides. Remove the chops and throw out the fat in the pan.

Add the tomatoes and cook for a few minutes. Squash the tomatoes with a fork and add the oregano, red pepper flakes, parsley, salt, and pepper.

Return the chops to the pan and simmer them slowly in the sauce for about 30 minutes.

Source:
JACK UBALDI'S MEAT BOOK by Jack Ubaldi and Elizabeth Crossman (c) 1987 - Collier Books, Macmillan Publishing, New York - 307 pages - $12.95 - As reprinted in the Sep/Oct, 1992 issue of Cookbook Digest

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