Tomato and Pine Nut Veal Chops
Print Category Chops Thematic No thematic Source Maxi Evaluation
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Ingredients
- 12 Bella plum tomatoes, diced
- 20 g (4 tbsp) pine nuts
- 2 garlic cloves, chopped
- 45 ml (3 tbsp) olive oil
- 1 sprig basil, chopped
- 1 sprig parsley, chopped
- To taste salt and pepper
- 4 milk-fed veal chops
Directions
- In a skillet over high heat, cook tomatoes, pine nuts and garlic in 30 ml (2 tbsp) of olive oil for about 4 to 5 minutes. Sprinkle with parsley and basil, then set aside and keep warm.
- In another skillet, heat 15 ml (1 tbsp) of oil over high heat. Season chops with salt and pepper. Brown chops for 3 minutes per side (cooking time depends on thickness of chops).
- Serve chops with tomato and nut mixture and green beans.
Cook commentary
Serves: 4
Chef's Tip: For best results, remove skin from tomatoes by soaking in boiling water for 15 to 20 seconds, then immersing in ice cold water.
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