Ingredients:

4 Veal loin chops, 1 to 1 1/2″ thick (8 oz.each)
1 tablespoon of butter
1 tablespoon of Olive oil extra-virgin
2 Shallots, finely chopped, mot green onions
2 Clove garlic, minced
1/4 pound of mushrooms, imported, such as oyster, chanterelles, or shiitake, thinly sliced
Anchovy paste, 2 pencil eraser-sized pieces
1 can of w Whole peeled tomatoes, Italian style (roma), Drained, juice retained, coarsely chopped (28 oz.)
1 ounce of sun-dried tomatoes, reconstituted in boiling water for 1 to 2 minutes, drained, thinly sliced
1 tablespoon of basil, fresh, chopped
1/4 cup of Red wine, quality dry wine only
1/2 cup of Reserved tomato juice from drained tomatoes,
1 dash of Tabasco
Freshly ground black pepper, coarsely ground
Salt to taste
12 ounces of Rotini, cooked al dente

Methods:

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 sauté, stirring occasionally, about 3 minutes. Add garlic and continue sautéing, stirring constantly, another minute or so. Add sliced mushrooms and sauté 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.