6 veal shoulder arm or blade chops
2 tbsp. salad oil
2 tbsp. butter
1 med. onion, chopped
1/3 c. white vermouth or red cooking wine or chicken broth
1 can (8 oz.) tomatoes, undrained
1 can (6 oz.) sliced mushrooms, drained
1 tbsp. chopped parsley
1/2 tsp. salt, if desired
Dash of white pepper

Step 1: In large skillet, heat butter and oil. Slash edges of chops, place in skillet, brown on both sides.

Step 2: Remove from skillet. Add onion to skillet with more butter if necessary. Cook onion until soft.

Step 3: Return chops to skillet, add cooking wine and tomatoes. Cover skillet. Bring to a boil on high heat, switch to simmer for 1 hour or until chops are fork tender.

Step 4: Add mushrooms and parsley.

Step 5: Heat 3 to 5 minutes.