Prep 15 mins
Cook 18 mins
The "sauce" in this recipe is actually a tomato-spinach salad. You can pile it on top of your veal chop or eat it on the side. Whichever way you want to eat it, make sure that you drizzle some of the balsamic dressing on the chop. Delish!
- 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
- 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
- In a bowl, combine the tomatoes, basil, parsley, red onion, salt and 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 heat.
- Drizzle 2 tablespoons of extra-virgin olive oil on a plate.
- Place the chops on the plate and turn in the oil using tongs and season both sides liberally with salt and pepper.
- Once the grill is ready, add the chops and cook on the first side for 5 minutes.
- Before flipping, turn the heat down to medium or move to a little off the side of the grill for more indirect heat.
- 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.
- 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 some of the tomato balsamic juice from the bottom of the salad bowl to top each chop.