ezRecipe-Zee: Cooking Recipe: How to make Grilled Veal Chops With Raw Sauce

Grilled Veal Chops With Raw Sauce

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Date Added:	February 29, 2008
Calories:	161
Serves:	4
Prep. Time:	0:00
Category:	Main Dish, Veal

Ingredients:

4                   vine ripe tomatoes
                    and each wedge cut in 1/2
1/2   cup           fresh basil leaves - (10 leaves)
1                   handful flat-leaf parsley
1     small         red onion
                    Salt
                    Freshly-ground black pepper
3     tablespoons   balsamic vinegar
1/4   cup           extra-virgin olive oil
4                   bone-in rib veal chops -
1     pound         fresh spinach
                    stems and washed
1/2   cup           pitted kalamata olives

Directions: one line for each direction. When saved the lines will be numbered.

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.
This recipe yields 4 servings.

Nutrition Facts

Servings Per Recipe: 4

Amount Per Serving

Calories: 161

Calories from Fat 72.6%

Total Fat

14g

Cholesterol

0mg

Sodium

91mg

Carbohydrate

Dietary Fiber

Protein

Points 4

Exchanges: 1 1/2 Vegetable

Rating: ()

Added On: February 29, 2008

* 30 MINUTE MEALS with Rachael Ray - (Show # TM-1112) - from the TV FOOD NETWORK