Tomato and Pine Nut Veal Chops

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Tomato and Pine Nut Veal Chops

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

  1. 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.
  2. 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).
  3. 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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