Veal Chops

This super easy dish is fit for a king. From my girlfriend Mary Lou Alfini, it can easily be increased.

2  shoulder veal chops
Butter and oil for saute
1/2 onion, chopped
2  cloves  garlic, minced
3  beef bouillon cubes
1  cup  water
1/2  cup  white wine
Green pimento stuffed olives

Sauté chops in butter and oil (about 2 Tbs each). Remove meat from pan and sauté onions and garlic.

Dissolve bouillon cubes in very hot water. Add to sautéed mixture, along with the wine. Return the veal to the pan. Cover and simmer on very low heat for 3 - 3 hours. Alternatively, you can bake in the oven @300 degrees for one hour; or @250 degrees for 1-1/2 hours.

Add sliced olives before serving. Serve over wide egg noodles.