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Wednesday, June 10, 2015

Grilled Veal Chops With Raw Sauce

Total Time: 33 mins Preparation Time: 15 mins Cook Time: 18 mins

Ingredients

  • Servings: 4
  • 4 tomatoes, cut into 8 wedges and each wedge cut in 1/2
  • 1/2 cup fresh basil leaf, torn
  • 1 cup flat leaf parsley, coarsely chopped
  • 1 small red onion, thinly sliced
  • salt
  • ground black pepper
  • 3 tablespoons balsamic vinegar
  • 1/4 cup extra virgin olive oil, divided
  • 4 rib veal chops, about 1 to 1-1/2-inch thick with the bone in
  • 1 lb fresh spinach, trimmed of thick stems and washed
  • 1/2 cup kalamata olive, pitted and roughly chopped

Recipe

  • 1 in a bowl, combine the tomatoes, basil, parsley, red onion, salt and pepper, balsamic vinegar and about 2 tablespoons extra-virgin olive oil.
  • 2 allow the tomatoes to sit for 10 minutes so that the salt will leach out the juice of the tomatoes.
  • 3 heat a grill pan or outdoor grill to medium-high heat.
  • 4 drizzle 2 tablespoons of extra-virgin olive oil on a plate.
  • 5 place the chops on the plate and turn in the oil using tongs and season both sides liberally with salt and pepper.
  • 6 once the grill is ready, add the chops and cook on the first side for 5 minutes.
  • 7 before flipping, turn the heat down to medium or move to a little off the side of the grill for more indirect heat.
  • 8 flip and cook them on the second side for 7 to 8 minutes, then remove the chops and let them rest covered with a tented piece of aluminum foil for about 5 minutes.
  • 9 once the chops are cooked and rested, add the spinach and olives to the tomatoes and toss to coat.
  • 10 serve the salad on or alongside the chops and spoon some of the tomato balsamic juice from the bottom of the salad bowl to top each chop.

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