This is a simple and rustic stew which is popular in Greece.  I believe there are many different variations of this stew, but this recipe was given to me by a dear friend who is Greek. She is lucky to visit her family quite often in Greece and orders this anytime she goes. It is one of her favorite Greek meals which is satisfying and delicious, and chick peas are packed with protein! Here are the directions.

Drain 2 large cans of chick peas in a colander. You can use dried chick peas and soak them overnight then cook them, but canned chick peas work well and are easier. Be sure to wash the chick peas really well, then set them aside.  You’ll only need 1 1/2 cans for this recipe. Dice a large Vidalia onion and saute in a large frying pan with a little butter, do not let them brown. Then, add your veal chops, medium thickness bone-in, and saute them adding more butter. Let them cook about 10 minutes on each side on medium heat, until golden brown on the outside. (It’s a lot of butter, that’s why it tastes so good!!!)

Once they are golden, add enough water to go 3/4 of the way up the chop. Add a bay leaf, salt and pepper. Cover and simmer on low heat until meat pulls about from the bone, about 30 minutes. Take the bay leaf out, and add the chick peas, sugar, and salt and pepper. They are ready to serve once the veal chop has reached it’s proper internal temperature. See my link Food Safety.