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.
 
 
"Then God said, "Behold, I have given you every plant yielding seed that is on the surface of all the earth, and every tree which has fruit yielding seed; it shall be food for you;" (Genesis 1:29)