---------- Recipe via Meal-Master (tm) v8.03
  Categories: Italian, Meats, Sauces
       Yield: 4 servings
       4    Veal T-bone loin chops, 1
            -inch thick
       2 ts Olive oil
       2 ts Dried oregano, crumbled
            Freshly-ground black pepper
       4 ts Olive oil
       1 md Onion, finely minced
       1 cn Italian plum tomatoes with
            -basil, drained and
            Coarsely chopped (reserve
       2 lg Garlic cloves, flattened
       1 ts Sugar
       1 ts Dried basil, crumbled
       1 ts Dried oregano, crumbled
       8    Anchovy fillets, pounded to
            -smooth paste
       4 ts Capers, drained
            Fresh Italian parsley,
            -minced (garnish)
       4    Lemon wedges (garnish)
   Pat veal chops dry, then rub with oil, oregano, salt,
   and pepper. Arrange in a single layer in baking dish.
   Set aside at room temperature for 2 hours.  Heat oil
   in heavy (or non-stick) large skillet over medium
   heat. Add onion and cook until wilted.  Stir in
   chopped tomatoes, garlic, sugar, basil, and oregano.
   Increase heat to medium-high; cook until juice
   evaporate, about 5 minutes.  Blend in reserved tomato
   juice with anchovy fillets.  Partially cover and cook
   until thickened, about 10 minutes. Stir in capers and
   cook for 5 minutes longer.  Grease broiler pan and
   position about 3 inches from heat; preheat pan and
   broiler. Transfer chops to heated pan; cook, turning
   several times, until charred and crusty on outside and
   juicy inside, about 10 minutes total.  Brush chops
   during last several minutes with any marinade
   remaining in dish. Transfer chops to individual plates
   (warmed).  Nap evenly with sauce. Sprinkle with
   parsley. Garnish with lemon wedges.
   Makes 4 servings.
   [Bon Appetit’s  LIGHT AND EASY SPECIAL] Posted by Fred