Ingredients  (Serves 4)
4 Rose Veal Ribeye Steaks
1tsp Grated Lemon Rind
1 tbsp Olive Oil
1 Onion
¼ pint chicken or vegetable stock2 Cloves Garlic
400g Chopped Tomatoes
1 tbsp Chopped Oregano                                                                            Sea Salt                                                                                                      Freshly Ground Black Pepper to taste

Heat the oil in a large frying pan add the steaks and cook for 2 minutes on each side until the fat has gone crispy then transfer them onto a plate.
Peel and finely chop the onion. Add to the pan and cook, stirring frequently for 5 minute. Peel and crush the garlic and add to the pan along with the chopped oregano, and grated lemon rind.  Cook, stirring occasionally for about one minute.
Reduce the pan heat to low and return the chops to the pan. Add the stock and tomatoes. Simmer for 10-15 minutes or until the chops are no longer pink in the middle and the sauce is slightly thickened.

Remove from the heat, season with sea salt and freshly ground black pepper and serve.
Serving suggestion – Try serving the chops with hunks of fresh crusty bread in a rustic French way, accompanied by runner beans  …………