Grilled Veal Chops With Warm Tomato-Olive Vinaigrette

By á-170456

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

Details

Servings 4

Preparation

Step 1

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.