Grilled Veal Chops with Warm Tomato-Olive Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Serve with: Grilled asparagus and pasta tossed with Parmesan and chopped mint. Ingredients:
4 8-ounce rib veal chops |
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:
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.
2. 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.
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