Grilled Veal Chops with Warm Tomato-Olive Vinaigrette

Chef Richard 4 Servings 30 minutes

When shopping for veal, look for meat that is white to pale pink with a smooth, fine-grained texture. Because veal doesn’t contain much fat, it’s important to keep an eye on the cooking time so the meat doesn’t dry out.


  • 4  8-ounces veal rib chops
  • 5  tablespoons extra-virgin olive oil, divided
  • 1  large garlic clove, minced
  • 1½  cups diced seeded plum tomatoes
  • ½  cup coarsely chopped pitted Kalamata olives
  • ½  cup thinly sliced fresh basil
  • 1  tablespoon red wine vinegar


  • Prepare barbecue (medium-high heat). Brush veal chops with 1 tablespoon oil; sprinkle with salt and pepper. Grill veal to desired doneness, about 4 minutes per side for medium. Transfer to plates.
  • Meanwhile, combine remaining 4 tablespoons oil and garlic in small sauce pan. Set at edge of grill to heat oil until garlic is fragrant, about 1 minute. Mix in tomatoes, olives, basil, and vinegar. Stir vinaigrette until heated through, about 2 minutes. Season to taste with salt and pepper; serve with chops.