2 tbsp. butter
6 veal chops
3 onions, finely chopped
2 sticks celery, finely chopped
2 cloves garlic, crushed
1 (14 oz.) can tomatoes
1 tsp. dried oregano
1/3 c. tomato puree
Salt & freshly ground black pepper
3/4 c. cheddar cheese, grated

Heat the butter in a saucepan or large frying pan and brown the chops on both sides. Remove and keep warm. Add the onions, celery and garlic to the fat remaining in the pan and saute gently for 5 minutes until soft but not colored. Add the tomatoes with their juice, oregano, tomato puree, and seasoning. Simmer, covered, for 5 minutes. Place the chops in the bottom of a shallow casserole and pour the tomato sauce over. Cover and cook in a moderate oven, 350 degrees, for 45 minutes or until tender. Sprinkle with the grated cheese and either place in a hot oven, 425 degrees, or under a preheated grill until golden and bubbling. Serve immediately. Serves 6.