| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Italian, Meats, Sauces |
4 |
Servings |
INGREDIENTS
| 4 |
|
Veal T-bone loin chops, 1 inch thick |
| 2 |
ts |
Olive oil |
| 2 |
ts |
Dried oregano, crumbled |
|
|
Salt |
|
|
Freshly-ground black pepper |
| 4 |
ts |
Olive oil |
| 1 |
md |
Onion, finely minced |
| 1 |
cn |
Italian plum tomatoes with basil, drained and |
|
|
Coarsely chopped (reserve juice) |
| 2 |
lg |
Garlic cloves, flattened |
| 1 |
ts |
Sugar |
| 1 |
ts |
Dried basil, crumbled |
| 1 |
ts |
Dried oregano, crumbled |
| 8 |
|
Anchovy fillets, pounded to smooth paste |
| 4 |
ts |
Capers, drained |
|
|
Fresh Italian parsley, minced (garnish) |
| 4 |
|
Lemon wedges (garnish) |
INSTRUCTIONS
Pat veal chops dry, then rub with oil, oregano, salt, and pepper. Arrange
in a single layer in baking dish. Set aside at room temperature for 2
hours. Heat oil in heavy (or non-stick) large skillet over medium heat.
Add onion and cook until wilted. Stir in chopped tomatoes, garlic, sugar,
basil, and oregano. Increase heat to medium-high; cook until juice
evaporate, about 5 minutes. Blend in reserved tomato juice with anchovy
fillets. Partially cover and cook until thickened, about 10 minutes. Stir
in capers and cook for 5 minutes longer. Grease broiler pan and position
about 3 inches from heat; preheat pan and broiler. Transfer chops to heated
pan; cook, turning several times, until charred and crusty on outside and
juicy inside, about 10 minutes total. Brush chops during last several
minutes with any marinade remaining in dish. Transfer chops to individual
plates (warmed). Nap evenly with sauce. Sprinkle with parsley. Garnish with
lemon wedges.
Makes 4 servings.
[Bon Appetit's LIGHT AND EASY SPECIAL] Posted by Fred Peters.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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