VEAL CHOPS WITH RAW SAUCE

Veal Chops with Raw Sauce image

Yield 4 servings

Number Of Ingredients 10

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4 vine-ripe tomatoes, cut into 8 wedges, each wedge cut in half
10 fresh basil leaves, torn
A handful of fresh flat-leaf parsley, coarsely chopped
1 small red onion, thinly sliced
Salt and freshly ground black pepper
3 tablespoons balsamic vinegar
1/4 cup extra-virgin olive oil (EVOO)
4 bone-in rib veal chops, 1 to 1 1/2 inches thick
1 pound fresh spinach, trimmed of thick stems and washed
1/2 cup pitted kalamata olives, coarsely chopped

Steps:

In a bowl combine the tomatoes, basil, parsley, onion, salt, pepper, balsamic vinegar, and about 2 tablespoons of the EVOO. Allow the tomatoes to sit for 10 minutes so that the salt will leach out the juice of the tomatoes.
Heat a large skillet over medium-high heat with the remaining 2 tablespoons of EVOO (twice around the pan). Liberally season the veal chops with salt and pepper. Once the skillet is screaming hot and you see the first wafts of smoke rising, add the chops to the hot skillet and cook on the first side for 5 minutes. Resist the temptation to move the chops around in the pan; you want a nice brown crust on them and messing with them won't help you get there. Before flipping the chops, reduce the heat to medium; flip and cook them on the second side for 7 to 8 minutes, or until desired doneness. Remove the chops from the pan and allow to rest, tented with foil, for about 5 minutes.
Once the chops are cooked and rested, add the spinach and olives to the tomatoes and toss to coat. Serve the chops on top of some of the salad and spoon out some of the tomato balsamic juice from the bottom of the salad bowl to top each chop.