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Cuisine:Description
Italian style veal loin chops slow cooked to melt in your mouth tenderness.
Scale
Ingredients
- 6 veal loin chops
- 1 medium sized onion, chopped fine
- 3 large cloves of fresh garlic, chopped fine
- Olive oil
- 1 tablespoon butter
- Holland House® white wine with lemon, 1 1/2 cups
- Prepared chicken broth, 1 1/2 cups
- 1 (15 oz. ) can of chopped tomatoes seasoned with garlic, basil and oregano; do not drain
- 2 large tablespoons of seasoned tomato paste
- 3/4 cup flour
- Salt and freshly cracked pepper to taste
- 1 tablespoon chopped parsley
- 1 1/2 teaspoons Italian seasoning
Instructions
- 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 re-position 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.
- Serve over rice or fresh Pappardelle pasta.
Notes
You can also use the Instant Pot® for this recipe. Sauté the onions and proceed as described. Use the “meat” function and adjust the time if needed.
