This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks
4 (1-inch thick) veal chops
(approximately 2 lb) lg Clove garlic, peeled-and crushed 1 T Vegetable oil
Salt and pepper to taste 8 oz Can tomato sauce
1 t Dried oregano leaves
1/2 t Sugar
1 t Chopped, freeze-dried chives
2 T Red wine
1/4 c Grated Parmesan cheese
1. In a heat-resistant, non-metallic 10-inch skillet, place 2 tablespoons vegetable oil. Add crushed garlic.
2. Heat oil on top of a conventional surface unit. Sear veal chops in hot oil until brown on both sides. Season veal chops to taste with salt and pepper. Set aside.
3. In a medium-size bowl, combine tomato sauce, oregano, sugar, chives and 2 tablespoons red wine. Blend thoroughly.
4. Pour sauce over veal chops. Heat, uncovered, in Microwave Oven 6 minutes.
5. Sprinkle top of chops with 1/4 cup Parmesan cheese and heat an additional 1 minute.
 
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