Veal Loin Chops with Double Tomato Sauce - veal chops

Method

• Bring veal chops to room temperature.
• Season with freshly ground coarse black pepper on both sides, pressing pepper into chops.
• Melt butter and olive oil in large, deep-sided frying pan.
• Brown chops on medium-high heat until well browned, about 5 minutes per side.
• Remove and cover with plastic wrap to keep warm.
• Add chopped shallots to frying pan and saute, stirring occasionally, about 3 minutes.
• Add garlic and continue sauteing, stirring constantly, another minute or so.
• Add sliced mushrooms and saute for 1 to 2 minutes, stirring occasionally.
• Reduce heat to medium and add sun-dried tomatoes, chopped tomatoes, anchovy paste, Tabasco, basil, red wine and 1/2 cup reserved tomato juice.
• Cook on medium heat UNCOVERED approximately 15 minutes.
• If sauce gets too thick, thin with remaining tomato juice, keeping in mind the fact that the pasta will thin sauce slightly.
• Taste and correct seasoning, adding more basil if desired along with salt and black pepper.
• Add veal chops to sauce mixture, along with any meat juices that have accumulated on plate, sinking chops as best as possible.
• Cook UNCOVERED about 10 minutes, and then flip chops.
• Cook another 5 minutes UNCOVERED and again remove chops to plate and cover with plastic wrap to keep warm.
• Add cooked pasta to sauce and heat on medium-low about 5 minutes, stirring occasionally, until pasta is warm.
• Taste and correct seasoning.
• Serve pasta on large platter with veal chops and sprinkle freshly grated imported Romano on top of pasta.