When I was recently chatting with my blog designer Frank, from TechJaws,  I asked what he wanted me to cook on the blog and he requested veal. Once he told me this, I knew right away that I would make a grilled Loin chop but it had to include a twist. Here is another great thing about this dinner, total cook and prep time is just 25 minutes! That’s right a complete veal meal under 30 minutes. Frank, I hope you make this soon!

Let’s Cook!

Grilled Veal Loin Chops with Spinach Salad

3 veal loin chops, about 1 inch thick

4 vine ripe tomatoes, cut into wedges, cuting each wedge in half

1/2 cup fresh basil leaves, torn

1 small red onion, sliced

3 tablespoons balsamic vinegar

1/4 cup olive oil

2 handfuls fresh spinach, stems removed

1/2 cup pitted kalamata olives, chopped

salt and pepper

In a large bowl combine the tomatoes, basil, red onion, salt, pepper, balsamic vinegar and about 2 tablespoons olive oil. Let the tomatoes sit.

Heat grill on high-heat. Coat the veal chop with olive oil and liberally season both sides with salt and pepper.

Once the grill is hot, add the chops and cook on the first side for 6-8 minutes. DO NOT MOVE THE CHOPS AROUND! ONCE YOU PLACE ON THE GRILL, LEAVE THEM ALONE FOR 6 MINUTES! (ok I hope the all caps got your attention)

Flip the chops and cook for another 6 – 8 minutes.

Remove the chops and let them rest with a tented piece of foil for 5 minutes.

While the chops rest, add the spinach and olives to the bowl of tomatoes and toss to coat well. Time to plate.

I added some of the tomato balsamic juice from the bottom of the salad bowl on top of the chops. Here is a close up:

Here is a close-up of the salad:

So there you have it, a great way of making veal loin chops under 30 minutes!

I hope everyone has an enjoyable and safe long holiday weekend. I am cooking and posting on Saturday and will have a post on Monday from a new restaurant here in Woodstock, GA.

Happy Cooking!