3 tbsp. oil
3 tbsp. butter
8 sm. veal chops 3/4 inch thick
1 1/2 c. thinly sliced carrots
1 c. chopped celery
1 c. chopped fresh tomato
1/2 c. chopped onion
1 1/2 tsp. salt and pepper
1/3 c. chopped parsley
2 med. tomatoes
1/2 tsp. basil leaves

Heat oil and butter in large skillet add chops and cook over moderate heat to brown both sides. Remove from pan. Add carrots, celery, chopped tomato and onion to skillet. Sprinkle with salt and pepper. Cook over low heat stir to blend in brown particles from bottom of pan, until vegetables are glazed. Arrange vegetables in bottom of shallow casserole.

Top with single layer of chops. Sprinkle with parsley. Cut each tomato into 4 slices place 1 slice on each chop. Sprinkle with basil cover and bake at 350 degrees for 30 minutes or until meat is tender. Venison maybe used.