Ingredients
- 4 vine ripe tomatoes, cut into 8 wedges, each wedge cut in 1/2
- 1/2 cup, 10 leaves, fresh basil leaves, torn
- 1 handful flat leaf parsley, coarsely chopped
- 1 small red onion, thinly sliced
- Salt and pepper
- 3 tablespoons balsamic vinegar
- 1/4 cup extra-virgin olive oil, divided
- 4 bone-in rib veal chops about 1 to 1 1/2 inches thick
- 1 pound fresh spinach, trimmed of thick stems and washed
- 1/2 cup pitted kalamata olives, roughly chopped
Directions
In a bowl combine the tomatoes, basil, parsley, red onion, salt, pepper, balsamic vinegar and about 2 tablespoons extra-virgin olive oil. Allow the tomatoes to sit for 10 minutes so that the salt will leach out the juice of the tomatoes.
Heat a grill pan or outdoor grill to medium high-high heat. Drizzle 2 tablespoons extra-virgin olive oil, eyeball it, on a plate. Place chops on plate and turn in extra-virgin olive oil using tongs and season both sides liberally with salt and pepper. Once the grill pan or grill is screaming hot, add the chops and cook on the first side for 5 minutes. Resist the temptation to move the chops around, you want nice grill markings and a good crust on them. Before flipping the chops, reduce the heat to medium or move chops a little off to the side on an outdoor grill for more indirect heat. Flip and cook them on the second side for 7 to 8 minutes, remove the chops and let them rest covered with a tented piece of aluminum foil for about 5 minutes.
Once the chops are cooked and rested, add the spinach and olives to the tomatoes and toss to coat. Serve the salad on or alongside the chops and spoon out some of the tomato balsamic juice from the bottom of the salad bowl to top each chop.
Photo: Grilled Veal Chops with Raw Sauce Recipe
















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By NikkiV93
on July 10, 2012
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Fantastic!! You definitely need veal with this dish so don't try to make it with any other meat. The Raw Sauce is so flavorful! I will definitely make this again.
By pjmaas_11168679
Houston, TX
on June 15, 2011
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Yeah the Raw Sauce is the best thing about this dish. I broiled some boneless chicken breasts seasoned with a simple chili spiced rub, and served the 'sauce' alongside as a salad. Delicious! I saved the dregs from the salad bowl last night, and will add some more fresh spinach today for lunch. I could see adding some crumbled feta cheese to the mix at the end, or chopping up my leftover chicken and adding it for a complete meal. Wonderful, refreshing salad that can be paired with just about any grilled or broiled protein. Yum!
By jrosa2000_12557946
miami beach, 39
on April 04, 2011
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I made this recipe...and WOW!!!!!!! EVERYBODY WERE ASKING FOR THE RECIPE = DELICIOUS AND AMAZING ! SUPER DIFFERENT FOOD ....I WILL MAKE IT TONIGHT AGAIN !
Read all 15 reviews