4    (1-inch thick) veal chops
(approximately 2 lb)
lg Clove garlic, peeled
-and crushed
1 tb Vegetable oil
Salt and pepper to taste
8 oz Can tomato sauce
1 ts Dried oregano leaves
1/2 ts Sugar
1 ts Chopped, freeze-dried chives
2 tb Red wine
1/4 c  Grated Parmesan cheese

1. In a heat-resistant, non-metallic 10-inch skillet, place 2 tablespoons
vegetable oil. Add crushed garlic. 2. Heat oil on top of a conventional
surface unit. Sear veal chops in hot oil until brown on both sides. Season
veal chops to taste with salt and pepper. Set aside. 3. In a medium-size
bowl, combine tomato sauce, oregano, sugar, chives and 2 tablespoons red
wine. Blend thoroughly. 4. Pour sauce over veal chops. Heat, uncovered, in
e Oven 6 minutes. 5. Sprinkle top of chops with 1/4 cup Parmesan
cheese and heat an additional 1 minute.