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.
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
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.