Please enter the email you’re using for this account.
Meat
Medium
6 Servings
Allergens 
No Allergens specified
7 Hours
Diets
I find this to be a perfect addition to any Yom Tov lunch meal since the marinating can be done before Yom Tov and the actual searing and cooking can be done fresh right before the meal. The vinaigrette makes the recipe even more special and beautiful in presentation.
2 pounds veal chops, 1- or 1- and- 1/2-inches thick
4 garlic cloves, minced
juice of 1 lemon
2 teaspoons Gefen Olive Oil
1 and 1/2 tablespoons finely chopped rosemary leaves (see note)
1 tablespoon chopped fresh tarragon leaves
2 tablespoons chopped fresh thyme leaves
1 teaspoon Haddar Kosher Salt
1/2 teaspoon ground black pepper
1 tablespoon sherry wine vinegar (see note)
3 tablespoons Gefen Olive Oil
2 teaspoons Gefen Honey
1 shallot, minced
1/2 teaspoon Haddar Kosher Salt
1/4 teaspoon pepper
1 cup quartered lengthwise red grape tomatoes (see note)
1 cup quartered lengthwise yellow grape tomatoes
1 tablespoon chopped fresh parsley
In a bowl, combine garlic, lemon juice, olive oil, rosemary, tarragon, thyme, salt, and pepper. Pour mixture over veal and coat well on both sides.
Set veal chops in the refrigerator to marinate for at least six hours. Remove from refrigerator 30 minutes before cooking.
Heat skillet over medium-high flame. Add veal and pan sear for five to seven minutes on each side. (Alternatively, you can pan sear them for two to three minutes on each side and then place them in a baking dish and bake on 350 degrees Fahrenheit for 10 to 15 minutes.)
In a medium bowl, combine sherry wine vinegar, olive oil, honey, minced shallot, salt, and pepper. Whisk to combine.
Add tomatoes and parsley. Toss to Coat. Refrigerate to marinate for at least one hour before serving to allow the tomatoes to release their liquid.
Serve each veal chop with a generous spoonful of Tomato Vinaigrette.
How Would You
Rate this recipe?
Please log in to rate
best food i ever tasted!!!!!!!!!!!!!!!!!