These juicy, elegant chops need little more than a dry marinade to make them shine. Serve with a radichhio, clementine, and red onion salad, drizzled with light dressing, to accentuate the chops' natural flavor with citrus and crunch.
Veal Chops:
2 Tbsp. WFF Oregano Leaves
3 Tbsp. Lime Juice
1 Tbsp. Olive Oil
3 Tbsp. Fresh Parsley, finely chopped
Salad:
½ Head Radicchio, cored and thinly sliced
2 Clementines, peeled and membranes removed
¼ Red Onion, thinly sliced
2 Tbsp. Red Wine Vinegar
2 Tbsp. Extra Virgin Olive Oil
2 tsp. Honey
1 tsp. Dijon Mustard
In a shallow bowl, mix Lavender Rosemary Salt, oregano, garlic, lime juice and olive oil. Marinate veal in seasoning and set aside for 30 minutes.
Place radicchio and red onions in a salad bowl. Slice peeled clementines ¼” thick and add to salad.
In a separate bowl mix honey, mustard and vinegar. Whisk in olive oil and season with salt and pepper and set aside.
Heat a grill over medium-high heat. Cook veal chops 3-4 minutes per side or until internal temperature reads 130°F for medium.* Remove from grill and allow to rest 5 minutes.
Evenly divide salad on two dinner plates and drizzle with dressing. Place veal chops next to salad and serve.
*USDA recommends cooking veal to an internal temperature of 145°F.
