A tantalizing dish that is easy to prepare
Servings 4
Preparation time 10 minutes
Cooking time 20-30 minutes
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 Ingredients
4 Veal Loin Chops - ¾ inch thick
1 tablespoon oil 15ml
2 tablespoons butter 30ml
2 crushed cloves of fresh garlic
¼ cup diced celery 60ml
2 chopped shallots
¼ green pepper cut in strips
¼ cup dry white wine 60ml
1 can tomato sauce (7½ oz) 213 ml
2 tablespoons chopped parsley 30ml
2 tablespoons flour 30 ml
2 teaspoons paprika 10 ml
Salt and pepper to taste
Seasoned Flour
mix for chops
2 tablespoons flour 30ml
2 teaspoons paprika 10ml
1 teaspoon salt 5ml
to taste: pepper
Directions
Preheat oven to ( 95°C)
Make Ahead Seasoned flour by adding:
2 tablespoons flour
30ml
2 teaspoons paprika
10ml
Salt and pepper to
taste
Heat
the oil and butter in a heavy skillet.
Place both sides of
slightly moistened chops into the seasoned flour mixture.
Brown on each side
in the hot oil/butter mixture for 3 minutes each side.
Remove the chops
from the skillet and keep warm in the oven at a warming heat of 200°F.
( 95°C)
In the same skillet,
add the chopped vegetables:
 Garlic,
celery, shallots and pepper strips.
Cook on a low heat,
in order not to cause browning.
Add the white wine
to the skillet and allow the mixture to reduce for 2 minutes.
Add the tomato sauce
and stir.
Return the chops to
the skillet and cover the loin chops with the sauce.
Cover the pan and
let simmer for about 20 minutes, until tender.
Add salt and pepper
to taste.
Serve the chops
coated with the sauce and sprinkled with a pinch of chopped parsley.
Serve with: buttered
noodles or rice.
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