Mediterraneal Style Veal Chops

25 g/1 oz polyunsaturated margarine
1 tablespoon polyunsaturated vegetable oil
4 veal chops, trimmed
salt
freshly ground black pepper
350 g/12 oz mushrooms, wiped and sliced
2 large green or red peppers, cored, &seeded
and sliced
350 g/I2 oz tomatoes, skinned and sliced
1 tablespoon chopped basil
300 ml/1/2 pint chicken stock or water
lemon wedges, to garnish

Melt the margarine and oil together in a frying pan and fry the chops quickly until browned on both sides. Season and remove from pan. Fry the prepared mushrooms and peppers until soft, add the tomatoes, seasoning, basil and stock or water. Boil for 3 minutes. Return chops to the pan and simmer, uncovered, for about 30 minutes. The sauce should be very thick. Arrange the chops on a heated dish with the sauce and garnish with lemon wedges.

SERVES 4