Marsala Braised Veal Chops

Season the veal chops with salt and pepper on both sides.

In a large, nonstick skillet gently brown the chops on both sides in 2 tablespoons of olive oil.

Place the browned chops in a wide shallow baking pan.

Add the carrot, celery and 1/2 cup onion to the skillet and saute until lightly browned.

Deglaze the pan with the Marsala.

Stir in the tomato paste and boil for 3 minutes. Add the chicken stock, boil for another 3 minutes.

Pour this liquid over the chops, cover the baking pan and bake in a preheated 350° oven for 2 hours.