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Fresh ginger and sesame oil add decidedly Asian flavors to these veal rib chops.

East-West Veal Chops

1 clove large garlic, crushed
2 (8-ounce) veal rib chops, well trimmed
1 teaspoon olive oil
1/4 teaspoon salt
1/4 cup dry white wine
1 teaspoon grated fresh gingerroot
1/2 teaspoon toasted sesame oil
1 tablespoon minced flat-leaf parsley

1. Rub garlic over both sides of veal chops. Heat olive oil in medium nonstick skillet. Add veal chops. Cook 10 to 12 minutes over medium heat, turning once. Transfer to plate; sprinkle with salt. Keep warm.
2. Drain excess fat from skillet if necessary. Add wine and ginger to skillet. Cook and stir over high heat 1 minute or until reduced as desired. Stir in sesame oil. Pour sauce over chops. Sprinkle with parsley.

Makes 2 servings.

Recipe provided courtesy of Beef Industry Council.

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