Ingredients

4 Tbsp. butter
freshly ground black pepper
1/2 pound mushrooms thinly sliced
2 C. tomatoes; peeled diced
4 loin veal chops 1 inch thick
1/2 C. prosciutto ham julienne cut
4 Tbsp. olive oil
1/2 C. dry white wine
3 Tbsp. parsley minced
salt to taste

Cooking Instructions

Melt butter in saucepan; Saute mushrooms for 3 minutes. Add tomatoes, ham, wine salt and pepper to taste and bring to a boil, lower heat and cook for 5 minutes. Season chops with salt and pepper to taste. Heat 2 Tbls.. olive oil in skillet; brown chops on both sides. Cut 4 pieces of parchment paper large enough to completely fold over each chop. Brush the paper with remaining oil. Place a chop in center of each piece of parchment and cover with the sauce. Sprinkle each chop with parsley. Fold over the paper, sealing the edges well. Place on a baking sheet; bake in a 375 oven for 15 to 20 minutes. Serve in the paper with the top rolled back.
 
 
"For God so loved the world that He gave His only begotten Son, that whoever believes in Him should not perish but have everlasting life. "(John 3:16)