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Source: Food and Wine Quick from Scratch

Veal Chops with Fresh-Tomato Sauce
You’ll want to use the best summer tomatoes you can find for this uncooked sauce. A touch of balsamic vinegar intensifies both the sweet and sour flavors of the tomatoes.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
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5 1/2 tablespoons olive oil
1/4 cup dry red wine
3/4 teaspoon salt
fresh ground black pepper
2 garlic cloves, smashed
4 veal loin chop, about 1 inch thick (about 3 pounds in all)
1 1/4 pounds tomatoes, (about 4), chopped
1 1/2 tablespoons fresh parsley, chopped (can use a combination of parsley, chives, and basil)
1/2 teaspoon balsamic vinegar

Light the grill or heat the broiler. In a shallow dish, combine 4 tablespoons of the oil with the wine, 1/2 teaspoon of the salt, 1/4 teaspoon pepper, and the garlic. Add the veal chops and turn to coat.

In a medium glass or stainless-steel bowl, combine the tomatoes with the remaining 1/4 teaspoon salt, the remaining 1 1/2 tablespoons oil, the herbs, vinegar, and a large pinch of pepper.

Grill the chops over high heat or broil them for 4 to 5 minutes. Turn and cook until just done, 4 to 5 minutes longer. Serve the veal chops topped with the tomato sauce.

Wine Recommendation: Don’t bury the veal and its light sauce under a big, tannic wine. Dolcetto, with its fresh cherry and herb flavors and crisp, refreshing bite, is a much better choice.

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