Marsala Braised Veal Chops

• 4 shoulder veal chops, about 12 oz. each
• salt and pepper to taste
• 2 Tbsp. olive oil
• 1 carrot, peeled and diced
• 1 rib celery, peeled and diced
• 1/2 c. finely chopped onion
• 1 c. Marsala wine
• 1 tsp. tomato paste
• 1 c. chicken stock

1. Season the veal chops with salt and pepper on both sides.
2. In a large, nonstick skillet gently brown the chops on both sides in 2 tablespoons of olive oil.
3. Place the browned chops in a wide shallow baking pan.
4. Add the carrot, celery and 1/2 cup onion to the skillet and saute until lightly browned.
5. Deglaze the pan with the Marsala.
6. Stir in the tomato paste and boil for 3 minutes. Add the chicken stock, boil for another 3 minutes.
7. Pour this liquid over the chops, cover the baking pan and bake in a preheated 350u0b0 oven for 2 hours.

veal chops, salt, olive oil, carrot, celery, onion, marsala wine, tomato paste, chicken stock

Taken from www.cookbooks.com/Recipe-Details.aspx?id=272117 (may not work)