Veal Chops With Horseradish Salsa Verde

• 1 lb baby potatoes
• 4 None French trimmed veal chops (7 oz each)
• 1/3 cup oil
• 1/3 cup finely chopped flat leaf parsley
• 1 tbsp red wine vinegar
• 1 tbsp finely chopped mint
• 1 None shallot, finely chopped
• 1 tsp prepared grated horseradish
• 1 clove garlic, finely chopped

1. Cook potatoes in a saucepan of boiling water for 10-15 mins, until just tender. Drain. Cool slightly, then halve potatoes.
2. Meanwhile, preheat the grill to medium-high. Brush veal chops with 1 tbsp of the oil and season. Cook for 3 mins on each side for medium-rare, or until cooked to desired doneness. Transfer to a platter. Let stand, loosely covered with foil, 5 mins.
3. For the salsa verde, mix remaining ingredients and remaining oil in a bowl.
4. Top veal chops with salsa verde and serve with potatoes.

potatoes, veal chops, oil, flat leaf parsley, red wine vinegar, mint, shallot, horseradish, clove garlic

Taken from recipes-plus.com/api/v2.0/recipes/30719 (may not work)