Lunch: Veal Chops Supreme

From our popular Light & Easy series, lean veal rib chops spiked with fresh ginger and soy sauce, broiled, and served over sauteed yellow peppers and fresh arugula.

Ingredients

4 medium yellow peppers
1/3 c. dry sherry
3 tbsp. soy sauce
2 tbsp. grated, peeled gingerroot
4 veal rib chops
1 tbsp. olive oil
1/2 tsp. sugar
1/2 tsp. salt
1 bunch arugula

Instructions

Cut peppers into 1-inch strips.
Preheat broiler if manufacturer directs. In 13" by 9" metal baking pan, mix sherry, soy sauce, and ginger. Trim excess fat from veal chops. Add veal chops to soy-sauce mixture and turn to coat.
In nonstick 12-inch skillet over high heat, in hot olive oil, cook yellow peppers, sugar, and salt until peppers are tender and lightly browned, about 10 minutes, stirring mixture occasionally.
Meanwhile, place the 13" by 9" baking pan with chops and sherry mixture in broiler at closest position to source of heat; broil chops 10 to 12 minutes for medium or until of desired doneness, turning the chops once.
To serve, line large platter with arugula; spoon peppers on top. Tuck veal chops into peppers; pour pan juices over chops.

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