Veal Chops with Lemon, Olives, Roasted Tomatoes, and Caper Berries

Name: Veal Chops with Lemon, Olives, Roasted Tomatoes, and Caper Berries
Yield: 4 Servings
Ingredients: 4 veal rib chops (each about 12 ounces); 3 plum tomatoes, quartered lengthwise; 3 tablespoons chilled butter, divided; 2 garlic cloves, minced; 1/4 cup dry white wine; 8 large caper berries, halved, or 2 tablespoons drained regular capers; 1/4 cup fresh lemon juice; 1/4 cup halved pitted Kalamata olives; 1 teaspoon chopped fresh oregano

By Richard Chamberlain of Envy in Las Vegas NV

October 31, 2006

Recipe notes