Grilled Veal Chops Pizziaola
4 veal t-bone loin chops, 1-inch thick
2 t. olive oil
2 t. dried oregano – crumbled
freshly-ground black pepper
4 t. olive oil
1 medium onion – finely minced
1 can Italian plum tomatoes with basil, drained and coarsely chopped (reserve juice)
2 lg garlic cloves – flattened
1 t. sugar
1 t. dried basil – crumbled
1 t. dried oregano – crumbled
8 anchovy fillets – pounded to a smooth paste
4 t. capers, drained
fresh Italian parsley – minced (garnish)
4 lemon wedges (garnish)
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.
Source: Bon Appetit