Grilled Veal Chops With Raw Sauce

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READY IN: 33mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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