Recipes Veal Chops with Tomato and Green Mango Salad Be the first to rate & review! The tomato and green mango salad adds a touch of freshness to this veal chops recipe. By Suzanne Tracht Suzanne Tracht Instagram Website Suzanne Tracht is a driving force in the Los Angeles culinary scene as the chef/owner of Jar, a modern chophouse revered for its timeless setting, and exceptional steaks, braises, and seasonal sides — including Suzanne's sumptuous pot roast.Expertise: braising and grilling.Experience: Suzanne Tracht is highly respected among her peers for the purity of her cooking, especially her signature braises. She was named a Best New Chef by Food & Wine in 2002 for her achievement at Jar, which continues to garner widespread praise in the years since its opening. Dubbed the "Queen of Meat" by locals and critics alike, Suzanne is at the forefront of female chefs and restaurateurs in a classically male-dominated industry. She was an honoree at the 2009 Women in Food James Beard Foundation Awards gala in New York. Her food has been twice showcased on the Food Network's Best Thing I Ever Ate, and she was featured on Bravo's first season of Top Chef Masters. Food & Wine's Editorial Guidelines Updated on October 26, 2016 Print Rate It Share Share Tweet Pin Email Photo: © Richard Jung Yield: 4 Ingredients Four 10- to 12-ounce veal rib chops Salt and freshly ground pepper 3/4 cup extra-virgin olive oil 1/2 cup flat-leaf parsley leaves, plus 1/4 cup chopped flat-leaf parsley 2 garlic cloves, smashed 1 teaspoon thyme leaves 4 medium heirloom tomatoes, sliced 1/2 inch thick 2 medium sweet onions, such as Maui or Walla Walla, sliced 1/2 inch thick and separated into rings 1 cup basil leaves 1/4 cup cider vinegar 1/4 teaspoon sugar 1 large green (underripe) organic mango, skin on, finely shredded (about 2 cups) Directions Season the veal chops lightly with salt and pepper. In a large shallow dish, combine 1/2 cup of the olive oil with the chopped parsley, garlic and thyme. Add the veal chops and coat well. Let stand at room temperature for 4 hours. In a very large shallow dish, arrange the tomato slices and onion rings in slightly overlapping rows. Tuck the basil and parsley leaves between the tomato and onion slices and season lightly with salt and pepper. Drizzle with 2 tablespoons of the olive oil and let stand at room temperature for 2 to 4 hours. Light a grill or preheat a grill pan. Scrape most of the marinade off the chops. Grill over a medium-hot fire until browned and still pink in the center, about 6 minutes per side. Transfer to a platter; let stand for 5 minutes. In a small bowl, mix the vinegar with the sugar and the remaining 2 tablespoons of olive oil; season with salt and pepper. In a medium bowl, toss the mango with 3 tablespoons of the vinaigrette. Set a chop on each plate. Spoon the tomato-onion salad alongside and drizzle with the remaining vinaigrette. Sprinkle with the green mango and serve. Rate it Print