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Veal Chops with Tomato-Pepper Relish

The adaptable, delicate flavor of veal benefits from light sauces, glazes and relishes. A quick relish of roasted red peppers and tomatoes imparts a smoky element to this simple dish.

At a glance
Main Ingredient
Beef
Cuisine Type
American
Menu Part
Entrée
Serves
4
Yield: 4

Ingredients

Tomato-Pepper Relish:
1 tbsp. olive oil
2 cloves garlic, crushed
1 can (14.5-16 oz.) Italian-style diced tomatoes, undrained
1 jar (7 oz.) roasted red peppers, rinsed, drained, chopped
1⁄4 tsp. crushed red pepper
1 tbsp. balsamic vinegar

4 veal rib or loin chops, cut 1 in. thick (approx. 8 oz. each)
Salt, to taste

Methods/Steps

1. In a med. saucepan, heat oil over med. heat until hot. Add garlic; cook and stir 2 min. Stir in tomatoes, roasted peppers, and red pepper.

2. Simmer 12-15 min., or until slightly thickened, stirring occasionally.

3. Heat a large, nonstick skillet over med. heat until hot. Place veal chops in skillet; cook 12-14 min. for medium doneness, turning once. Season with salt, as desired.

4. Stir vinegar into relish; serve with veal.

Related Terms:

Beef, American, Entrée

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