You’ve got to love this tasty veal chop recipe! Cooked with great ingredients that bring out the taste to the dish, this veal chop with tomato-pepper relish is perfect for a lovely home made dinner on a quiet evening with the family. It’s even good to go to serve when you’re planning a small intimate party with good friends!

This quick to cook veal chop recipe will only take 20 minutes cooking time and makes 4 servings.

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Ingredients needed:

• 1 tablespoon olive oil
• 1 teaspoon minced garlic (2 cloves)
• 14.5 ounce can diced tomatoes with Italian herbs, undrained
• 7 ounce jar roasted red sweet peppers, rinsed, drained and chopped
• 1/4 teaspoon crushed red pepper
• 4 veal loin chops, cut 1 inch thick (about 2 pounds total)
• Salt
• 1 tablespoon balsamic vinegar

Cooking method:

1. In a medium saucepan, heat the oil over medium heat. Add in the garlic and cook for 1 to 2 minutes, or until golden brown.
2. Add in the undrained tomatoes, roasted red peppers and crushed red pepper. Bring to boil and reduce heat.
3. Simmer it uncovered for about 12 minutes, or until the mixture is slightly thickened.
4. Meanwhile, trim the fat from the veal chops. Heat a large nonstick pan over medium-high heat until hot.
5. Reduce heat to medium and place veal chops in to cook for 12 to 14 minutes, or until done, turning over once.
6. Season with salt.
7. Stir in the balsamic vinegar into the tomato mixture and serve with the veal chops.

Nutrition facts per serving:

• 236 calories
• 8 gram total fat (2 gram saturated fat)
• 105 milligram cholesterol
• 496 milligram sodium
• 13 gram carbo
• 2 gram fiber
• 28 gram protein

Is this meal nutritious for you? Find out more here on my nutrition page.

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• Shepherd’s pie
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• Beef Stroganoff noodle with broccoli
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