Veal Garlic Chop by David Lindley union City CA from The Garlic Lovers Cookbook Vol2

Veal Garlic Chop by David Lindley union City CA from The Garlic Lovers Cookbook Vol2
Makes 1 generous serving
Ingredients
1 veal chop about 14 ounces
1 tablespoon crushed black peppercorns
Salt to taste
2 tablespoons butter
1 tablespoon olive oil
1 green bell pepper
1 red bell pepper
1 medium onion peeled
6 cloves fresh garlic, minced
1 teaspoon finely chopped fresh parsley
Method of Preparation
Rub veal chop all over with crushed black peppercorns and salt to taste. In a heavy skillet, combine butter and oil until hot, but not smoking add veal and reduce heat to medium. Brown the veal about 7 minutes, turn, and brown the other side. Meanwhile remove seeds and membrane from peppers. Slice peppers and onion into julienne strips and add to veal. Add a pinch of salt. Spread garlic evenly over the chop, cover and cook about 10 minutes stirring vegetables occasionally until tender. To serve, arrange bell peppers and onion ona plate top with vela chop and sprinkle with parsley