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Grilled Veal Chops

4 servings

1/4 cup sun-dried tomato halves in oil, finely chopped, drained
1/2 pound plum tomato, finely chopped
1 clove garlic, minced
2 tablespoons minced fresh basil
1 1/2 tablespoons olive oil
1 teaspoon balsamic vinegar
1/4 teaspoon bottled hot pepper sauce, or to taste
4 1" - 8 OZ veal loin chops
2 tablespoons olive oil

In a medium bowl, combine sun-dried tomatoes, plum tomatoes, garlic,
basil, 1 1/2 tablespoons olive oil, balsamic vinegar and hot sauce.
Cover and let stand at room temperature at least 15 minutes.
(can be prepared 4 hours ahead) Prepare barbeque (high heat).
Season both sides of veal chops lightly with salt and pepper.
Brush both sides with olive oil. Cook chops to desired doneness,
about 5 minutes per side for medium-rare. Transfer cooked chops to platter.
Spoon 1/4 of tomato relish on top of each chop and serve .

*Sun-dried tomatoes combine with fresh plum tomatoes in the relish. Serve
with buttered fetticcine noodles (green), steamed yellow or green beans,
and apricot halves drizzled with amaretto for dessert.

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