| Level: | Easy |
| Total: | 33 min |
| Prep: | 15 min |
| Cook: | 18 min |
| Yield: | 4 servings |
Ingredients
- 4 vine ripe tomatoes, cut into 8 wedges, each wedge cut in 1/2
- 1/2 cup, 10 leaves, fresh basil leaves, torn
- 1 handful flat leaf parsley, coarsely chopped
- 1 small red onion, thinly sliced
- Salt and pepper
- 3 tablespoons balsamic vinegar
- 1/4 cup extra-virgin olive oil, divided
- 4 bone-in rib veal chops about 1 to 1 1/2 inches thick
- 1 pound fresh spinach, trimmed of thick stems and washed
- 1/2 cup pitted kalamata olives, roughly chopped
Instructions
- 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.
Reviews
Very simple yet full of flavor
Over the top great recipe! Used cherry tomatoes instead, and still the combination of flavors with the veal is wonderful.
This recipe is superb. Using the freshest ingredients is key. It is my favorite recipe to date from Rachael.
how do you brine food?
Fantastic!! You definitely need veal with this dish so don’t try to make it with any other meat. The Raw Sauce is so flavorful! I will definitely make this again.
Yeah the Raw Sauce is the best thing about this dish. I broiled some boneless chicken breasts seasoned with a simple chili spiced rub, and served the ‘sauce’ alongside as a salad. Delicious! I saved the dregs from the salad bowl last night, and will add some more fresh spinach today for lunch. I could see adding some crumbled feta cheese to the mix at the end, or chopping up my leftover chicken and adding it for a complete meal. Wonderful, refreshing salad that can be paired with just about any grilled or broiled protein. Yum!
I made this recipe…and WOW!!!!!!! EVERYBODY WERE ASKING FOR THE RECIPE =) DELICIOUS AND AMAZING ! SUPER DIFFERENT FOOD ….I WILL MAKE IT TONIGHT AGAIN !
You cannot substitute pork, chicken or fish and write a valid review of this recipe. Veal is so different it must be treated differently, i.e. a relatively simple approach. I consider Rachel a lightweight compared to Bobby, Mario and Emerill, but her approach here is right on. For those of you who cannot find veal, I suggest you change grocery stores. As for the price, one needs to keep an eye out for when they are on sale. I am making chops tonite that I picked up for 6.99 lb at Shop Rite in the Northeast. Very few things can beat a perfectly grilled medium rare veal chop. Try it.
This was one of the tastiest and easy recipes to make. I have not stopped sharing the recipe (giving Rachael credit). I use the Raw Sauce for other recipes as well to. It is a very fragrent and delicious meal!
I couldn’t find veal chops, so I settled for pork. They came out superb, but anybody can throw some salt and pepper on a pork chop and grill it, right? I was not a fan of the raw sauce (I’m not a very adventurous salad-eater; caesar is about as fancy as I care to get). Not a very memorable meal – count it as a rare miss for the Rach.