Spicy Italian Veal Chops


  • 4 (1 inch thick) veal chops
  • olive oil
  • kosher salt and black pepper to taste
  • 1 medium onion, chopped
  • 3 cloves garlic, thinly sliced
  • 2 tsp marjoram leaves
  • 2 tsp oregano
  • 1 (1 lb) can of Italian tomatoes
  • 1/4 cup tomato paste
  • 1/2 cup dry white wine
  • chopped Italian parsley
  • Sprinkle veal chops with salt and pepper.
  • In a large frying pan add some olive oil and brown the chops on both sides using medium high heat.
  • When the chops are browned remove from the pan and set aside.
  • Add the onion to the pan and cook until soft and slightly golden.
  • Mix in garlic, tomato paste, wine and tomatoes. Break up the tomatoes with a potato masher or wooden spoon.
  • Season with salt and pepper, then add the oregano and marjoram.
  • Stir to mix well, bring sauce to a boil, then reduce heat to a simmer.
  • Add the veal chops, cover and simmer for about 20 minutes or until cooked through and sauce has reduced by about a fourth.
  • Taste for seasoning and adjust if necessary.
  • Add chops to individual plates and spoon some sauce over.
  • Garnish with chopped parsley and serve.

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