Broiled Veal Chops with Mediterranean Basil Salsa
The veal can be substituted for chicken, if desired. This salsa is also excellent over a white flaky fish or swordfish. Enjoy!
4 veal cutlets, cut 1/2" to 1" thick
1 (8 ounce) jar oil-packed sun-dried tomatoes, drained – but reserving 1 tablespoon of the oil for the salsa
4-5 Italian plum tomatoes
½ to ¾ cup pitted black olives, sliced
4 tablespoons fresh basil, chopped
3 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon balsamic vinegar
Season the pork chops with salt and pepper, and broil (or grill) until done (or the center is no longer pink).
While the pork chops are cooking, coarsely chop the sundried tomatoes and place in a large bowl. Next peel and crush the plum tomatoes to yielding one cup and combine with the sundried tomatoes. Combine the rest of the ingredients with the tomatoes and toss well. Season with salt and pepper, to taste.
Serve the salsa over the pork chops when done.
Serves 4.
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