1    Veal chop, 14 oz.
1 tb Crushed black peppercorns
Salt to taste
2 tb Butter
1 tb Olive oil
1    Green bell pepper
1    Red bell pepper
1 md Onion, peeled
6    Cloves fresh garlic, minced
1 ts Chopped parsley

Rub veal chop all over with crushed black peppercorns and salt to taste. In
heavy skillet, combine butter and oil until hot, but not smoking; add veal
and reduce heat to medium. Brown veal for about 7 minutes, then turn and
brown other side. Meanwhile, remove seeds and membrane from peppers. Slice
peppers and onion into julienne strips and add to skillet with veal.
Add pinch of salt. Spread garlic evenly over chop; cover skillet and cook
about 10 minutes, stirring vegetables occasionally until tender. To serve,
arrange bell peppers and onion on plate, top with veal chop and sprinkle
with parsley.