Marsala Braised Veal Chops - cooking recipe

Ingredients

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

Preparation

Season the veal chops with salt and pepper on both sides.
In a large, nonstick skillet gently brown the chops on both sides in 2 tablespoons of olive oil.
Place the browned chops in a wide shallow baking pan.
Add the carrot, celery and 1/2 cup onion to the skillet and saute until lightly browned.
Deglaze the pan with the Marsala.
Stir in the tomato paste and boil for 3 minutes. Add the chicken stock, boil for another 3 minutes.
Pour this liquid over the chops, cover the baking pan and bake in a preheated 350\u00b0 oven for 2 hours.