| Level: | Easy |
| Total: | 45 min |
| Prep: | 10 min |
| Inactive: | 25 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 1/2 packed cup fresh basil leaves
- 1/2 cup extra-virgin olive oil
- 1/4 packed cup fresh mint
- 2 tablespoons chopped fresh marjoram
- 2 tablespoons white wine vinegar
- 1 tablespoon anchovy paste
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cloves garlic, smashed
- Juice from 1 large lemon (about 1/4 cup fresh lemon juice)
- 1/2 small red onion, roughly chopped
- 3 tablespoons extra-virgin olive oil
- Four 8-ounce 3/4-inch-thick bone-in veal rib chops
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- For the dressing: Place the basil, oil, mint, marjoram, vinegar, anchovy paste, rosemary, salt, pepper, garlic, lemon juice and onion in the bowl of a food processor. Blend until chunky. Let the mixture stand for 20 minutes.
- For the veal chops: Heat the oil in a large skillet over medium-high heat. Sprinkle the chops with the salt and pepper. Cook to medium rare, 10 to 12 minutes, turning the chops over halfway through the cooking time. Let the chops rest for 5 minutes.
- Spoon the dressing on top of the chops and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 593 |
| Total Fat | 51 g |
| Saturated Fat | 11 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 30 g |
| Cholesterol | 123 mg |
| Sodium | 729 mg |
Reviews
I used this recipe for a family birthday dinner. It is straight forward and delicious. The dressing is fresh and the herb flavors seem to rotate through the bite. It is strongly flavored yet respects the veal.
Thank you Giada. You made our birthday celebration a real pleasure.
Wow, what a great ‘dressing’. Very flavorable, bright flavor. Made per receipe, no changes. Grilled veal chops instead of cooking on stove top. Will definitely make again.
Excellent. Followed recipe, except omitted marjoram. Sauce was outstanding and could be used on any number of meats. Only advice to others is substitute something for the EVOO. Wow, what smoke throughout the kitchen and adjacent rooms. Use canola or grapeseed oil.
My grocery did not have veal so I used pork chops. I also did not use marjoram, but otherwise followed the recipe exactly. My boyfriend loved it and I thought it was good. I normally love mint but do think it was a little overpowering.
Delicious! I used pork chops. For the herbs I used fresh oregano and basil, because that’s what we had in the garden. A definite make again and again. I would like to try it with veal at some point.
this sauce was great!! so fresh & yummy used it on a steak & it complimented it perfectly !!
Oh my, this sauce is spectacular.. It is so fresh and yummy. I did not have veal chops so used pork chops and served over couscous. This flavor is unique and so clean and delicious. This is the perfect recipe to use my summer herbs. I will be adding this to my regular summer rotation. Thanks Giada!
Great sauce for the chops. Served with a Cipriani spinach tagliarelle noodle.
Outstanding dressing for veal chops! We prepared the dressing recipe without substitution, and used an outdoor charcoal grill for the veal. This is a keeper recipe!
Rating the sauce ONLY since we used it on grilled boneless pork chops. Fantastic and very easy to tweek. I did not have marjoram so used dried tarragon and fresh parsley (not saying this is the right substitution, but I wanted to have enough herbs to ratio of other ingreds. I went ahead and doubled the recipe since I had watched the show and decided that there was no chance that it could be bad. My 7 & 9 yr olds said it was good enough to drink and poured it on top of the rice I served.