VEAL MUSTARD

4 veal rib or loin chops, 1/4 inch thick
3 tablespoons prepared mustard
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup finely chopped bacon
1/4 cup half-and-half
2 tablespoons capers

Brush both sides of each veal chop lightly with mustard; sprinkle tops with salt and
pepper. Place veal in ungreased square baking pan, 8x8x2 inches. Sprinkle bacon over and around veal. Bake uncovered in 350 degree oven until veal is tender, 1-1/4 hours.
Remove veal to warm platter. Pour all but 1 tablespoon drippings from pan, leaving bacon and mustard in pan. Stir in half-and¬half and capers. Heat to boiling, stirring constantly; reduce heat. Simmer uncovered, stirring frequently, until thickened, about 8 minutes. Pour sauce over veal.

4 servings.

* 2 veal sirloin chops, cut into halves, can be substituted for the veal rib or loin chops.

Microwave Directions:
place bacon in 2-cup microwavable measure. Cover loosely and microwave on high (100%) until partially cooked but not crisp, 1-1/2 to 3 minutes. Sprinkle veal with salt and pepper; spread mustard on both sides. Arrange meat in square microwavable dish, 8x8x2 inches. Sprinkle bacon over and around veal. Cover tightly and microwave on medium (50%) 10 minutes; turn chops over and rotate dish 1/4 turn. Microwave until veal is done, 10 to 13 minutes longer.
Remove veal to warm platter. Pour all but 1 tablespoon drippings from dish, leaving bacon and mustard in dish. Stir in half-and-half and capers. Microwave on high (100%), stirring every minute, until sauce is consistency of thin white sauce, 2-1/2 to 4 minutes. Pour sauce over veal.