Veal Chops With Peppers

Recipe Ingredients

4		Bone-in 1 1/2"-thick-cut veal chops
		Salt - to taste
		Freshly-ground black pepper - to taste
3 tablespoons	45ml	Extra-virgin olive oil
4		Garlic cloves - smashed from skins
6		Cubanelle Italian sweet peppers - sliced
1/2 cup	118ml	Dry white wine
2		Jarred hot cherry peppers - chopped
2 tablespoons	30ml	Juice from pepper jar - (to 3)
		Chopped flat-leaf parsley - for garnish

Recipe Instructions

Heat a skillet with oven safe handle over medium-high heat. Preheat oven to 375 degrees.

Season the chops with salt and pepper. To hot skillet, add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, then the chops. Brown the veal for 2 minutes on each side, remove from pan to a plate.

Add another tablespoon extra-virgin olive oil to the pan, then the garlic and sweet peppers. Cook garlic and sweet peppers 3 to 5 minutes to soften, then add the wine to the pan. Return the chops to the pan with the peppers and transfer the pan to the oven. Cook the chops and peppers 12 to 15 minutes until juices run clear near the bone.

Remove the pan from oven and add hot peppers and a splash of pepper juice. Transfer chops to a serving platter. Spoon juices and peppers evenly over the chops and garnish with parsley.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1E39) - from the TV FOOD NETWORK

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