Veal chops with fresh herbs and tomatoes
- 2 tablespoons roughly chopped flat-leaf parsley leaves
- 2 tablespoons finely chopped chives
- 2 tablespoons roughly chopped fresh rosemary
- 2 tablespoons roughly chopped fresh marjoram
- 1 tablespoon roughly chopped fresh thyme
- 4 (1- to 1 1/4-inch-thick) veal loin chops (about 3 pounds) (see note)
- Fine sea salt
- Freshly ground black pepper
- 2 large tomatoes, thinly sliced crosswise
- 4 teaspoons extra-virgin olive oil
- 1/2 cup dry white wine
Heat oven to 425°.
Finely chop together parsley, chives rosemary, marjoram and thyme. Place veal chops in a baking dish; rub with herb mixture, then season generously with salt and pepper.
Arrange tomato slices on 4 serving plates; season with salt.
Heat 2 teaspoons oil in a heavy large nonstick skillet over medium-high heat. In batches of 2, brown chops 3 to 4 minutes per side, adding remaining 2 teaspoons oil between batches. Transfer chops to rimmed baking sheet; place in oven and roast until cooked to desired doneness, 5 to 7 minutes for medium-rare (135°).
Meanwhile, pour off fat from skillet; add wine and generous pinch salt and pepper; cook over high heat until slightly reduced, about 30 seconds. Remove from heat.
Remove chops from oven; add to skillet, turning once to season meat with juices, then transfer chops to prepared plates. Let meat rest 5 minutes, then spoon pan juices over the top.
NOTE: If using pork, choose loin chops 1- to 1 1/4 inch thick and cook to medium (150º).
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