Veal Chops in Tomato Sauce

• 2 tablespoons vegetable oil
• 2 loin veal chops
• 1 onion, sliced
• 1 or 2 cloves garlic, chopped
• 3 ripe tomatoes, skinned and chopped
• 1 teaspoon sugar, or to taste
• Salt and pepper
• 1 tablespoon chopped flat-leaf parsley

1. Heat the oil in a skillet, and saute the chops very briefly to brown them lightly on both sides.
2. Remove them from the pan.
3. Fry the onion in the same oil until golden.
4. Add the garlic and stir until the aroma rises.
5. Then add the tomatoes and season with sugar, salt, and pepper.
6. Return the chops to the pan and cook gently, turning them over once, for about 10 minutes, or until the meat is tender and the sauce is rich, adding a drop of water if it becomes too dry.
7. Serve with chopped parsley on top.

vegetable oil, veal chops, onion, garlic, tomatoes, sugar, salt, flatleaf parsley

Taken from www.epicurious.com/recipes/food/views/veal-chops-in-tomato-sauce-373402 (may not work)