Thick, moist veal chops really don’t need too much added to them, but I do like them them once in a while with a scoop of tasty, fresh tomato sauce as they are served in this recipe. You can either grill the chops, or quickly pan fry them indoors as you choose. If you can find the chops with the bone in as I have used in this dish, I find they stay moist and tender, and are full of flavor. Otherwise, any thick veal chop will do instead. Do use a good quality imported can of tomatoes since the sauce is barely cooked and you need a full flavored tomato for the best results. Although veal chops tend to be fairly expensive, this is a great, quick recipe for special occasions, or even Sunday lunch with the family.
Deborah Mele 2011
- 4 Veal Chops, At Least 1 1/2 Inch Thick, Bone In If Possible
- 1 Can (14 oz.) Chopped Tomatoes, Or Canned Cherry Tomatoes (Imported Italian Preferred)
- 2 Large Cloves Of Garlic, Minced
- 2 Tablespoons Chopped Fresh Basil, or Parsley
- Dash Of Red Pepper Flakes (Optional)
- Salt & Pepper
- Olive Oil
- Heat two tablespoons of olive oil in a saucepan, and add the garlic.
- Cook for a minute or two until it is sizzling, but the garlic has not yet taken on color, then add the tomatoes, and season with salt, pepper and a little red pepper flakes if using.
- Add the chopped basil, stir well, and cook for 5 to 10 minutes for the flavors to meld.
- Set aside.
- If grilling the chops, fire up the grill to medium high heat.
- Take a meat mallet, and pound the chops until they are an even 1 inch thickness.
- Lightly oil the chops and grill as desired. (I like my veal chops to be medium rare which is only a few minutes on each side.)
- If pan frying the chops, cook in a heavy frying or grooved grill pan a few minutes on each side. (The chops should be golden brown on the outside, yet remain pink and moist on the inside.)
- Serve the chops hot topped with a little of the warmed sauce over each.