Italian style veal loin chops slow cooked to melt in your mouth tenderness.
Author: De Ashton
Recipe type: Main
6 veal loin chops
1 medium sized onion, chopped fine
3 large cloves of fresh garlic, chopped fine
1 tablespoon butter
Holland House® white wine with lemon, 1½ cups
Prepared chicken broth, 1½ cups
1 (15 oz. ) can of chopped tomatoes seasoned with garlic, basil and oregano; do not drain
2 large tablespoons of seasoned tomato paste
¾ cup flour
Salt and freshly cracked pepper to taste
1 tablespoon chopped parsley
1½ teaspoons italian seasoning
Mix the flour with the salt, pepper and Italian herbs. Coat the chops until completely covered and set aside.
Chop the onions and garlic. Fry on medium low heat in olive oil and butter until just golden. Turn off the heat or reduce to low. Add wine, chicken broth and contents of the can of tomatoes. Add tomato paste and stir combine well. Simmer for about 5 minutes.
Place the chops as level as possible in the bottom of a 6.5 quart slow cooker. They will overlap but you can reposition them during the cooking time.
Pour the sauce mixture over the veal chops.
Set the slow cooker to LOW for 6 or 7 hours. Cook until the meat falls off the bone. (If using chops). The sauce should also be thick and coat a spoon.