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.
2 Tbsp. Light Olive Oil
4 sprigs Fresh Thyme
Cherry Tomatoes on the Vine
Pistachio-Basil Pesto:
½ Cup Shelled Pistachios, unsalted
¼ Cup Fresh Basil, coarsely chopped
½ tsp. lemon zest
2 OZ. Parmesan Cheese, grated
½ Garlic Clove
4 FL. OZ. Olive Oil
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
