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
-
BONE-IN VEAL LOIN CHOPS, thawed
1.25 LBQty 1.25 LB$14.98 -
Light Olive Oil
Qty 2 Tbsp. -
Fresh Thyme
Qty 4 sprigs -
Coarse Sea Salt
1 bottleQty To taste$5.38 -
Freshly Ground Black Peppercorns
1 bottleQty 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
- 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.
- Preheat grill to medium-high. Season chops with olive oil, thyme, salt and pepper.
- Drizzle whole Roma tomatoes with olive oil; season with salt and pepper.
- 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.*
- 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.
- Serve veal chops with pistachio pesto and cherry tomatoes on the side.
*USDA recommends cooking veal to a minimum internal temperature of 145°F.