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Recipe:Grilled Veal Loin Chopswith Pistachio-Basil Pesto

and Charred Tomatoes
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes

We're honoring the simple perfection of veal loin chops and adding some Italian flavors, with charred Roma tomatoes and a pistachio-basil pesto for a little sweet tanginess on top. Serves 2 - .

Ingredients

Serving Size

  • BONE-IN VEAL LOIN CHOPS, thawed

    1.25 LB
    Qty 1.25 LB
    $14.98

  • Light Olive Oil

    Qty 2 Tbsp.

  • Fresh Thyme

    Qty 4 sprigs

  • Coarse Sea Salt

    1 bottle
    Qty To taste
    $5.38

  • Freshly Ground Black Peppercorns

    1 bottle
    Qty To taste
    $5.78

  • Cherry Tomatoes on the Vine Pistachio-Basil Pesto:

    Qty

  • Shelled Pistachios, unsalted

    Qty ½ Cup

  • Fresh Basil, coarsely chopped

    Qty ¼ Cup

  • Lemon zest

    Qty ½ tsp.

  • Parmesan Cheese, grated

    Qty 1/2 Cup

  • Garlic Clove

    Qty 1/2 Clove

  • Olive Oil

    Qty 1/2 Cup

Cooking
Instructions

  1. Prepare Pesto. Place pistachios, basil, lemon zest, and Parmesan cheese in a food processor. While motor running, pour olive oil in a thin stream until blended. Add salt and pepper and set aside.
  2. Preheat grill to medium-high. Season chops with olive oil, thyme, salt and pepper.
  3. Drizzle whole Roma tomatoes with olive oil; season with salt and pepper.
  4. Grill chops 3-4 minutes on each side or until instant read thermometer reads 130°F for medium-rare. Remove from grill, cover with aluminum foil and let rest for 5 minutes.*
  5. Place an iron skillet on the grill, drizzle with olive oil and when hot, place cherry tomatoes. Season with salt and pepper and serve when slightly cooked.
  6. Serve veal chops with pistachio pesto and cherry tomatoes on the side.
    *USDA recommends cooking veal to a minimum internal temperature of 145°F.

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