- 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 this recipe
- 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.
- 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.
- 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.
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.
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.