• 4 veal shoulder chops, about 6 ounces each
• 2-1/2 Tbs. olive oil
• 1 green bell pepper, seeded and cut into thin strips
• 1 clove garlic, crushed
• 2 cups Italian style peeled tomatoes, drained and chopped
• 1/2 cup dry white wine or water
• 1/4 cup sun dried tomatoes, drained and chopped
• 1-1/2 tsp. oregano, or 2 Tbs. fresh, chopped
• 1/3 cup Niçoise or pitted green olives, halved

Season veal with pepper to taste on both sides. Heat oil in a heavy nonstick skillet over high heat. Sear veal 4 minutes per side for medium-rare meat, longer if desired. Transfer to a platter and set aside. Sauté bell pepper strips and garlic in same skillet over medium-high heat. Stir in tomatoes, wine, sun dried tomatoes, and oregano. Simmer 10 minutes, or until mixture thickens. Stir occasionally with a wooden spoon to scrape up browned bits. Return veal and any juices from platter to skillet. Add olives and cook until veal is hot. Season with salt and pepper to taste. Serve chops topped with sauce.

Per serving: calories 549, fat 26.5g, 46% calories from fat, cholesterol 249mg, protein 60.7g, carbohydrates 10.0g, fiber 2.5g, sugar 5.6g, sodium 600mg, diet points 13.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.6, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 4.8, Sugar: 0.0, Very lean meat protein: 9.1

  view detailed nutritional information

The recommended wines are: Burgundy, Merlot, or Cabernet Sauvignon.