A quick and simple dish to be served with rice, bulgur, or potatoes, or with bread.
Recipe information
Yield
serves 2
Ingredients
2 tablespoons vegetable oil
2 loin veal chops
1 onion, sliced
1 or 2 cloves garlic, chopped
3 ripe tomatoes, skinned and chopped
1 teaspoon sugar, or to taste
Salt and pepper
1 tablespoon chopped flat-leaf parsley
Preparation
Step 1
Heat the oil in a skillet, and sauté the chops very briefly to brown them lightly on both sides. Remove them from the pan.
Step 2
Fry the onion in the same oil until golden. Add the garlic and stir until the aroma rises. Then add the tomatoes and season with sugar, salt, and pepper.
Step 3
Return the chops to the pan and cook gently, turning them over once, for about 10 minutes, or until the meat is tender and the sauce is rich, adding a drop of water if it becomes too dry. Serve with chopped parsley on top.
