Veal Chops With Fresh-Tomato Sauce

• 5 1/2 tablespoons olive oil
• 1/4 cup red wine
• 3/4 teaspoon salt
• Fresh-ground black pepper
• 2 cloves garlic, smashed
• 4 veal loin chops, about 1 inch thick (about 3 pounds in all)
• 1 1/4 pounds vine-ripened tomatoes (about 4), chopped
• 1 1/2 tablespoons chopped mixed fresh herbs, such as parsley, basil, and chives
• 1/2 teaspoon balsamic vinegar

1. Light the grill or heat the broiler. In a shallow dish, combine 4 tablespoons of the oil with the wine, 1/2 teaspoon of the salt, 1/4 teaspoon pepper, and the garlic. Add the veal chops and turn to coat.
2. In a medium glass or stainless-steel bowl, combine the tomatoes with the remaining 1/4 teaspoon salt, the remaining 1 1/2 tablespoons oil, the herbs, vinegar, and a large pinch of pepper.
3. Grill the chops over high heat or broil them for 4 to 5 minutes. Turn and cook until just done, 4 to 5 minutes longer. Serve the veal chops topped with the tomato sauce.
4. Variation: If you're in a rush or tomatoes are out of season, skip the tomato sauce. The chops are perfectly fine on their own.
5. Wine Recommendation: Don't bury the veal and its light sauce under a big, tannic wine. Dolcetto, with its fresh cherry and herb flavors and crisp, refreshing bite, is a much better choice.

olive oil, red wine, salt, freshground black pepper, garlic, veal loin chops, tomatoes, herbs, balsamic vinegar

Taken from www.myrecipes.com/recipe/veal-chops-with-fresh-tomato-sauce (may not work)