Grilled Veal Chops Pizziaola
Ingredients| 4 veal t-bone loin chops, 1 inch thic, k |
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Pat veal chops dry, then rub with oil, oregano, salt, and pepper.
Arrange in a single layer in baking dish. Set aside at room
temperature for 2 hours. Heat oil in heavy (or non-stick) large
skillet over medium heat. Add onion and cook until wilted. Stir in
chopped tomatoes, garlic, sugar, basil, and oregano. Increase heat to
medium-high; cook until juice evaporate, about 5 minutes. Blend in
reserved tomato juice with anchovy fillets. Partially cover and cook
until thickened, about 10 minutes. Stir in capers and cook for 5
minutes longer. Grease broiler pan and position about 3 inches from
heat; preheat pan and broiler. Transfer chops to heated pan; cook,
turning several times, until charred and crusty on outside and juicy
inside, about 10 minutes total. Brush chops during last several
minutes with any marinade remaining in dish. Transfer chops to
individual plates (warmed). Nap evenly with sauce. Sprinkle with
parsley. Garnish with lemon wedges.
Makes 4 servings.
[Bon Appetit s LIGHT AND EASY SPECIAL] Posted by Fred Peters.
Servings: 4
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