Veal Chops Portuguesa

1. Season Chops with salt and pepper.

2. Get a heavy frying pan hot, add oil.

3. When oil is hot add chops Cook chops 3 minutes on each side to get caramelized.

4. Reduce heat; cover and simmer about 20 minutes.

5. Turn chops during cooking and baste with juices in pan.

6. Transfer chops to a serving platter and keep warm in the oven.

7. Add tomato sauce, wine, lemon zest and garlic to pan, scraping up brown bits on bottom of pan.

8. Cook until slightly thickened.

9. Pour over chops.

10. Sprinkle with parsley and freshly ground pepper.

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Nutrient	Quantity
Total fats	108 g
Energy	954.72 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.8219 g
Calcium, Ca	1.08 mg
Fatty acids, total saturated 22:0	0.1393 g
Tocopherol, beta	0.1188 mg
Fatty acids, total saturated 20:1	0.3359 g
Sodium, Na	2.16 mg
Fatty acids, total saturated 16:1 undifferentiated	1.3554 g
Total lipid (fat)	108 g
Fatty acids, total saturated 16:0	12.1932 g
Choline, total	0.324 mg
Fatty acids, total saturated 18:0	2.1092 g
Fatty acids, total saturated 18:1 undifferentiated	76.9705 g
Betaine	0.108 mg
Iron, Fe	0.6048 mg
Tocopherol, gamma	0.8964 mg
Fatty acids, total saturated 18:2 undifferentiated	10.543 g
Fatty acids, total polyunsaturated	11.3648 g
Fatty acids, total polyunsaturated 17:1	0.135 g
Phytosterols	238.68 mg
Fatty acids, total saturated 20:0	0.4471 g
Vitamin K (phylloquinone)	65.016 g
Fatty acids, total saturated	14.9126 g
Fatty acids, total monounsaturated	78.7979 g
Fatty acids, total polyunsaturated 17:0	0.0238 g
Vitamin E (alpha-tocopherol)	15.498 mg
Potassium, K	1.08 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
White wine	1 cup	0	0	0
Olive oil	0.5 cup	954.72	0	108
Lemon zest	1	0	0	0
Tomato Sauce	0.5 cup	0	0	0
Garlic Clove	1	0	0	0
salt pepper	0	0	0	0
italian parsley	2 tablespoons	0	0	0
loin veal chop	6	0	0	0