1 lb. loin or rib veal chops
2 tbsp. butter
1 tsp. salt
1/8 tsp. black pepper
1/4 c. stock or water
1/8 tsp. thyme
1/8 tsp. rosemary
2 tbsp. lemon juice or wine, mixed with 1 tbsp. tomato paste

Brown chops on both sides in hot, melted butter. Season and add remaining ingredients. Cover and cook gently about 15 minutes. Then add stuffed and seasoned peppers. Continue to cook, covered, for about 7-8 minutes.

PEPPERS FOR VEAL PROVINCIAL:

1 lb. green peppers
2 tbsp. cooking oil
1 tsp. salt
1/8 tsp. black pepper
1 silver garlic

Cut green peppers into 1 1/2 inch strips. Saute in oil until delicately browned. Add seasonings; cover and steam for about 3 minutes before adding to veal chops as prepared above. Delicious served in a bed of noodles or rice!