Grilled Veal Chops Pizziaola
| Yield: | 4 Servings |
| Categories: | Italian, Meats, Sauces |
| 4 | Veal T-bone loin chops, 1 inch thick | |
| 2 | ts | Olive oil |
| 2 | ts | Dried oregano, crumbled |
| Salt | ||
| Freshly-ground black pepper | ||
| 4 | ts | Olive oil |
| 1 | md | Onion, finely minced |
| 1 | cn | Italian plum tomatoes with basil, drained and |
| Coarsely chopped (reserve juice) | ||
| 2 | lg | Garlic cloves, flattened |
| 1 | ts | Sugar |
| 1 | ts | Dried basil, crumbled |
| 1 | ts | Dried oregano, crumbled |
| 8 | Anchovy fillets, pounded to smooth paste | |
| 4 | ts | Capers, drained |
| Fresh Italian parsley, minced (garnish) | ||
| 4 | Lemon wedges (garnish) |
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