|  | | | Veal Chops in Tomato Sauce
"Costolette di Vitello al Pomodoro" |
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| | | | | |  | | |  | | | | | | 4 Veal Chops | About 14 oz each preferably Provimi® Veal Chops | 1/3 Cup | Extra Virgin Olive Oil | 1/2 Lb | Fresh Cherry Tomatoes | 4 each | Fresh Sage Leaves | 2 each |
Fresh Rosemary Sprigs | 1 medium | Onion diced fine | 2 each
| Garlic cloves minced | 1 teaspoon | Fresh Oregano, minced |
4 oz. | Provimi® Glace du Veau | | |
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| |  | | | | | | | For more information on Provimi® Veal Products go to www.provimiveal.com | | |
| | | - Cook the Veal Chops in 2 tablespoons of the olive oil with the sage and rosemary until browned on both sides, about 5 minutes per side, turning once.
- Meanwhile, in a large pan, sauté the onion and garlic in 2 tablespoons of the olive oil. Transfer the chops to the pan with the onion. Add the Glace du Veau, tomatoes (which have been halved and crushed by hand), oregano and a pinch of salt and pepper.
- Cover and cook over medium heat for 15 minutes.
- Serve the Veal Chops hot, drizzled with the remaining olive oil and freshly ground black pepper.
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