2 veal or loin chops, cut 1 inch thick
(about 8 ounces each)
1 1/2 teaspoons olive oil
1 clove garlic, crushed
3/4 cup canned Italian-style diced
1/3 cup jarred roasted red peppers,
rinsed, drained, and chopped
1/8 teaspoon crushed red pepper
1 1/2 teaspoons balsamic vinegar
Heat oil in medium saucepan over medium heat until hot. Add garlic; cook and stir 2 minutes. Stir in tomatoes, roasted peppers, and red pepper. Simmer 12 to 15 minutes or until slightly thickened, stirring occasionally. Meanwhile, heat large nonstick skillet over medium heat until hot. Place veal chops in skillet; cook 12 to 14 minutes for medium doneness, turning once. Season with salt if desired. Stir vinegar into relish; serve with veal.
Yield: 2 servings
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