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.
2. 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.
3. Add the veal chops and turn to coat.
4. 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.
5. Grill the chops over high heat or broil them for 4 to 5 minutes.
6. Turn and cook until just done, 4 to 5 minutes longer.
7. Serve the veal chops topped with the tomato sauce.

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

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