CookEat Recipe
Veal Chops with Green Pepper and Tomato
Pan-seared veal chops finished with green pepper, white wine and tomato sauce.
Method
Steps
Step 1
Have 120 mL prepared No. 16 tomato sauce ready before starting. Its source formula (ham, tomato, carrot, onion, leek, celery, green pepper, garlic, parsley, thyme, whole peppercorns, bay, clove, butter, flour, water, sugar and salt, simmered about 90 minutes and strained) is documented in No. 15. This is a prepared-ahead service adaptation; the sauce yield for a quarter batch is unmeasured.
Step 2
Trim and flatten veal chops to even thickness, season with salt and pepper. Heat lard in a broad skillet and brown chops about five minutes per side.
Step 3
Add chopped green pepper and cook two minutes. Spoon off excess fat, add wine and tomato sauce, cover and move to a moderate oven.
Step 4
Bake about ten minutes, checking each chop reaches at least 63°C. Rest briefly, spoon sauce and pepper over the chops and serve.
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