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Provencal Veal Chops With Warm Bell-Pepper Slaw

Submitted by: Carol C

3 tablespoons herbes de Provence
2 tablespoons olive oil
1 tablespoon sherry wine vinegar or balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon fresh-ground black pepper
4 veal chops, about 1-inch thick
3 bell peppers, your choice of red, yellow and purple, cored, seeded
and cut into thin strips
3 cloves garlic, minced

Mix herbs, olive oil, vinegar, salt and pepper in a zip-seal bag. Add
veal chops, seal bag and turn to coat all sides. Heat a large, heavy
skillet over high heat; remove chops from bag and add to pan, reserving
marinade. Cook to brown one side about 2 minutes. Turn; brown second side
2 minutes. Turn heat to low; cook 5 minutes until desired doneness.
Remove to a platter; keep warm.

Add peppers and garlic to same skillet. Turn heat to high; stir-fry 2
minutes until peppers are crisp-tender. Add reserved marinade; stir-fry
1 minute. Spoon peppers over veal chops. Makes 4 servings.

Per serving: 322 calories, 57 percent calories from fat, 20 grams total
fat, 110 milligrams cholesterol, 7 grams saturated fat, 28 grams
protein, 7 grams carbohydrates, .2 gram total fiber, 394 milligrams sodium.

Adapted from Carol Mighton Haddix of the Chicago Tribune, a Tribune Co.
newspaper.

South Florida Sun-Sentinel