Veal Chops with Spiced Peaches You could also use center-cut loin pork chops for this dish but in smaller portions if you want the fat and calories to be comparable. Add more sugar if the peaches aren't especially sweet. Makes 4 servings.
	Ingredients: 1/2 teaspoon ground allspice 1/8 teaspoon ground cayenne 1/4 teaspoon ground mace 2 teaspoons sugar Kosher salt 4 firm but ripe small peaches peeled, and quartered, or 2 large peaches cut in eighths 4 loin veal chops on the bone, each about 9 ounces Freshly ground black pepper to taste Vegetable oil spray 3 tablespoons Tony Tantillo balsamic vinegar 1/4 cup orange juice 3/4 teaspoon almond extract 2 tablespoons chopped chives (optional)
	Instructions: 1. Preheat oven to 350°F. Mix allspice, cayenne, mace, and sugar with 1/2 teaspoon salt. Put peaches in a small bowl. Add seasoning mixture and toss a few times. Set aside. 2. Season chops well with salt and pepper. Coat a nonstick skillet with vegetable oil spray and put over medium-high heat. Brown chops 3 minutes on each side. Transfer to a shallow baking dish. 3. Reduce heat in the skillet to medium, add peaches, and cook 2 minutes, stirring a few times. Meanwhile, mix Tony Tantillo balsamic vinegar, orange juice, and almond extract in a small cup. Add to the pan and raise heat to high, stirring 2 minutes. 4. Pour peaches and sauce on the chops. Cover and bake 30 minutes. Remove and keep chops and peaches warm. Put liquid in the same skillet over high heat, stirring until just syrupy, about 3 to 4 minutes. (You can add a bit more sugar here if you want a little sweeter sauce.) Top each chop with 4 peach wedges and pour sauce over. Sprinkle on chives if desired.

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