4 Veal loin chops - 1 to

-1-1/2" thick (8 oz.each) 1 tb Butter

1 tb Olive oil - extra-virgin

2 Shallots - finely chopped

-(not green onions) 2 Clove garlic - minced

1/4 lb Mushrooms - imported, such

-as oyster, chanterelles Or shiitake - thinly sliced Anchovy paste - 2 pencil -eraser-sized pieces 1 cn Whole peeled tomatoes -

-Italian style (roma), Drained, juice retained, -coarsley chopped (28 oz.) 1 oz Sun-dried tomatoes -

-reconstituted in boiling Water for 1 to 2 minutes, -drained, thinly sliced 1 tb Basil - fresh, chopped OR

-1/2 t. dried, crumbled 1/4 c Red wine - quality dry wine

-only 1/2 c Reserved tomato juice from

-drained tomatoes, Actually 1/2 to 3/4 cup 1 d Tabasco

Freshly ground black pepper, -coarsely ground Salt to taste 12 oz Pasta - preferably rotini,

-cooked al dente

*DIRECTIONS* Bring veal chops to room temperature. Season with freshly ground coarse black pepper on both sides, pressing pepper into chops. Melt butter and olive oil in large, deep-sided frying pan. Brown chops on medium-high heat until well browned, about 5 minutes per side. Remove and cover with plastic wrap to keep warm. Add chopped shallots to frying pan and saute, stirring occasionally, about 3 minutes. Add garlic and continue sauteeing, stirring constantly, another

minute or so. Add sliced mushrooms and saute for 1 to 2 minutes, stirring occasionally. Reduce heat to medium and add sun-dried tomatoes, chopped tomatoes, anchovy paste, Tabasco, basil, red wine and 1/2 cup reserved tomato juice. Cook on medium heat UNCOVERED approximately 15 minutes. If sauce gets too thick, thin with remaining tomato juice, keeping in mind the fact that the pasta will thin sauce slightly. Taste and correct seasoning, adding more basil if desired along with salt and black pepper. Add veal chops to sauce mixture, along with any meat juices that have accumulated on plate, sinking chops as best as possible. Cook UNCOVERED about 10 minutes, and then flip chops. Cook another 5 minutes UNCOVERED and again remove chops to plate and cover with plastic wrap to keep warm. (Do not overcook the veal!) Add cooked pasta to sauce and heat on medium-low about 5 minutes, stirring occasionally, until pasta is warm. Taste and correct seasoning. Serve pasta on large platter with veal chops and sprinkle freshly grated imported Romano on top of pasta. Serves 4. Serve with Caesar Salad or Spinach Salad and garlic bread. Something lemony would be great for dessert, like Lemon Ice or Lemon Cheesecake. Recipe by Michelle Bass, derived from Grilled Veal Chops with Double Tomato Relish printed in Bon Appetit, June, 1991.