Serves: 2
2 pieces veal loin chops
1/4 cup plain flour
1 tablespoon oil
1 medium onion, sliced
1/4 cup dry white wine
1 small beef bouillon cube, crumbled
1/2 cup water
2 teaspoons sugar
2 medium tomatoes, peeled and chopped
1 teaspoon dried oregano
6 black olives
Place chops in flour in bowl, press flour on lightly, shake off excess flour. Reserve 1 tablespoon of the flour. Heat oil in medium frying pan, add chops, cook over high heat until browned on both sides. Place chops in single layer in overproof dish. Add onion to pan, stir constantly over medium heat for about 3 minutes or until soft. Sprinkle the reserved flour over onion, stir constantly over medium heat until flour mixture is lightly brown. Gradually stir in combined wine, stock cube, water and sugar; stir constantly over high heat until mixture boils and thickens. Stir in tomatoes and oregano. Pour into dish, cover with lid, bake in 180C (350F) oven for about 1 hour or until chops are tender. Add olives just before serving.