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Veal Chops with Fresh-Tomato Sauce

Yield 4
You'll want to use the best summer tomatoes you can find for this uncooked sauce. A touch of balsamic vinegar intensifies both the sweet and sour flavors of the tomatoes. Use a slotted spoon when serving the sauce so the watery liquid that drains off the tomatoes stays in the bowl.

Ingredients

  • 5 1/2 tablespoons olive oil
  • 1/4 cup red wine
  • 3/4 teaspoon salt
  • Fresh-ground black pepper
  • 2 cloves garlic, smashed
  • 4 veal loin chops, about 1 inch thick (about 3 pounds in all)
  • 1 1/4 pounds vine-ripened tomatoes (about 4), chopped
  • 1 1/2 tablespoons chopped mixed fresh herbs, such as parsley, basil, and chives
  • 1/2 teaspoon balsamic vinegar

How to Make It

  1. Light 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.

  2. In 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.

  3. Grill 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.

  4. Variation: If you're in a rush or tomatoes are out of season, skip the tomato sauce. The chops are perfectly fine on their own.

  5. Wine 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.

Quick From Scratch Italian