Grilled Veal Chops With Artichoke-Arugula Salad

• 4 (7-ounce) veal loin chops (about 1/2 inch thick)
• 3/4 teaspoon freshly ground black pepper, divided
• 1/2 teaspoon salt, divided
• 1 1/2 tablespoons olive oil, divided
• 1 teaspoon grated fresh lemon rind
• 3 garlic cloves, minced
• Cooking Spray
• 1 (5-ounce) package baby arugula or spinach
• 1 (14-ounce) can artichoke bottoms, drained and thinly sliced
• 1/4 cup coarsely chopped walnuts, toasted
• 1 tablespoon fresh lemon juice

1. Sprinkle veal chops evenly with 1/2 teaspoon pepper and 1/4 teaspoon salt. Combine 1 1/2 teaspoons olive oil, lemon rind, and garlic; rub over veal chops. Cover and chill 1 to 4 hours.
2. Prepare grill.
3. Place veal chops on grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness.
4. While veal grills, combine arugula, artichokes, and walnuts in a bowl. Combine remaining 1/4 teaspoon each of pepper and salt, remaining 1 tablespoon olive oil, and lemon juice; drizzle over salad, and toss well. Serve immediately with veal chops.

veal loin chops, freshly ground black pepper, salt, olive oil, lemon rind, garlic, spray, baby arugula, artichoke bottoms, walnuts, lemon juice

Taken from www.myrecipes.com/recipe/grilled-veal-chops-with-artichoke-arugula-salad (may not work)