Ingredients
5 1/2 tbsp. olive oil
1/4 c. red wine
3/4 tsp. salt
fresh-ground black pepper
2 cloves garlic
4 veal loin chops
1 1/4 lb. vine-ripened tomatoes (about 4)
1 1/2 tbsp. chopped mixed fresh herbs
1/2 tsp. balsamic vinegar
Preparation
Step 1Light the grill or heat the broiler. In a shallow dish, combine 4 tablespoons of the oil with the wine, 1/2 teaspoon of the salt, 1/4 teaspoon pepper and the garlic. Add the veal chops and turn to coat.Step 2In a medium glass or stainless-steel bowl, combine the tomatoes with the remaining 1/4 teaspoon salt, the remaining 1 1/2 tablespoons oil, the herbs, vinegar and a large pinch of pepper.Step 3Grill the chops over high heat or broil them for 4 to 5 minutes. Turn and cook until just done, 4 to 5 minutes longer. Serve the veal chops topped with the tomato sauce.Step 4Variation: If you’re in a rush or tomatoes are out of season, skip the tomato sauce. The chops are perfectly fine on their own.Step 5Wine Recommendation: Don’t bury the veal and its light sauce under a big, tannic wine. Dolcetto, with its fresh cherry and herb flavors and crisp, refreshing bite, is a much better choice.
