BRAISED VEAL CHOPS WITH TOMATOES AND PEAS


BRAISED VEAL CHOPS WITH TOMATOES AND PEAS
2 veal shoulder blade chop
1 slice bacon
¼ teaspoon salt
1 teaspoon ground black pepper
1 medium onion
2 clove garlic
1 can tomatoes in puree
1 cup chicken broth
½ cup dry white wine
¼ teaspoon dried sage
1 cup frozen peas

In a nonstick 12-inch skillet, cook bacon over medium-high heat until browned. With slotted spoon, transfer bacon to paper towels to drain; reserve.
Pat veal dry with paper towels. Sprinkle chops with salt and pepper. Cook chops in drippings in skillet over medium-high heat until browned, about 5 minutes per side. Transfer veal to plate.
Reduce heat to medium. Add onion to skillet and cook, stirring occasionally, until lightly browned, about 5 minutes. Stir in garlic and cook 1 minute longer. Stir in tomatoes with their puree, broth, wine, and sage and heat to boiling, breaking up tomatoes with side of spoon.
Return chops to skillet; cover and simmer over medium-low heat until veal is tender, about 45 minutes. Transfer veal to platter; keep warm. Add peas to skillet and cook 5 minutes. To serve, cut veal into serving portions, spoon sauce over veal, and sprinkle bacon on top. Makes 4 main-dish servings.
Recipe posted by Adam Cloete
Photo: Adam Cloete