4 tablespoons Olive Oil
4 Veal Loin Chops -- 1/2" thick
2 cloves Garlic -- crushed
1 can (35Oz) Plum Tomatoes (with juice)
1/2 teaspoon Oregano
2 tablespoons Parsley -- chopped
Salt and Pepper
Heat 2 tablespoons of oil in a large heavy skillet and brown the chops on both sides. Remove the chops and throw away the fat in the pan.
Add the remaining 2 tablespoons of oil and
lightly brown the garlic. Add the tomatoes and cook for a few minutes. Squash the tomatoes with a fork and add the oregano, parsley, salt and pepper. Return the chops to the pan and simmer them slowly in
the sauce for about 30 minutes.