Grilled Veal Chops With Warm Tomato-Olive Vinaigrette

Grilled Veal Chops With Warm Tomato-Olive Vinaigrette
Grilled Veal Chops With Warm Tomato-Olive Vinaigrette

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 4

    veal rib chops - (8 oz ea)

  • 5

    tablespoons extra-virgin olive oil divided

  • 1

    large garlic clove minced

  • 1 1/2

    cups diced seeded plum tomatoes

  • 1/2

    cup coarsely-chopped pitted Kalamata olives

  • 1/2

    cup thinly-sliced fresh basil

  • 1

    tablespoon red wine vinegar

Directions

Prepare barbecue (medium-high heat). Rub veal chops with 1 tablespoon oil; sprinkle with salt and pepper. Grill veal to desired doneness, about 4 minutes per side for medium. Meanwhile, combine 4 tablespoons oil and garlic in small saucepan. Set on edge of grill or over medium heat on stove top and heat oil until garlic is fragrant, about 1 minute. Mix in tomatoes, olives, basil, and vinegar. Stir vinaigrette until heated through, about 2 minutes. Season with salt and pepper; serve with chops. This recipe yields 4 servings. Serve With: Grilled asparagus and pasta tossed with Parmesan and chopped mint.

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