• 4 veal shoulder chops, about 1/4 lb. each
• 1 Tbs. olive oil
• 1 green bell pepper, seeded and cut into thin strips
• 1 clove garlic, crushed
• 2 cups plum tomatoes, chopped
• 1/2 cup dry white wine or water
• 6 sun dried tomatoes (optional), oil packed, 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 2 minutes per side. 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. Return chops to skillet and simmer 8-10 minutes, stirring occasionally, or until mixture thickens and chops are just cooked throughout. Stir occasionally with a wooden spoon to scrape up browned bits. Stir in olives and season with salt and pepper to taste. Serve chops topped with sauce.

Per serving: calories 505, fat 21.7g, 41% calories from fat, cholesterol 249mg, protein 60.4g, carbohydrates 9.9g, fiber 2.0g, sugar 5.3g, sodium 366mg, diet points 12.0.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.7, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 3.8, Sugar: 0.0, Very lean meat protein: 9.1

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The recommended wines are: White Zinfandel, Chardonnay, or Sauvignon Blanc.