Veal Chops With Green Olive Salsa

• None None FOR THE GREEN OLIVE SALSA
• 1 tbsp lemon juice
• 1/4 cup coarsely chopped fresh flat-leaf parsley
• 1/2 cup finely chopped large green olives
• 1 small green pepper, finely chopped
• 1 tbsp olive oil
• 1 clove garlic, crushed
• 1 tbsp finely chopped fresh oregano
• None None FOR THE VEAL CHOPS
• 2 tbsp olive oil
• 2 cloves garlic, crushed
• 1 tbsp finely chopped fresh oregano
• 2 tsp finely grated lemon peel
• 1 tbsp lemon juice
• 4 None veal chops (5-6 oz each)
• None None FOR THE POTATOES
• 3 lbs waxy potatoes, unpeeled
• 1/3 cup olive oil
• 2` cloves garlic, crushed
• 1/4 cup fresh thyme leaves
• 1 tbsp coarsely grated lemon peel
• 1/4 cup lemon juice

1. For the green olive salsa, combine all ingredients in a medium bowl.
2. For the veal chops, combine the oil, garlic, oregano, and lemon peel and juice in a small bowl. Brush over the veal chops. Heat a grill pan on high heat or preheat the grill to medium-high. Cook the veal until browned on both sides and cooked to desired doneness.
3. Meanwhile, for the grilled potatoes, boil, steam or microwave the potatoes until tender and drain. Halve the potatoes lengthwise. Combine the oil, garlic, thyme, and lemon peel and juice in a large bowl. Add potatoes; toss gently to coat. Cook the potatoes on the heated oiled grill pan or grill for about 15 mins or until lightly browned.
4. Serve the veal with the green olive salsa and grilled potatoes.

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Taken from recipes-plus.com/api/v2.0/recipes/36102 (may not work)