Grilled Veal Chops with Warm Tomato-Olive Vinaigrette

• 4 8-ounce rib veal chops
• 5 tablespoons extra-virgin olive oil, divided
• 1 large garlic clove, minced
• 1 1/2 cups diced seeded plum tomatoes
• 1/2 cup coarsely chopped pitted Kalamata olives
• 1/2 cup thinly sliced fresh basil
• 1 tablespoon red wine vinegar

1. Prepare barbecue (medium-high heat).
2. Rub veal chops with 1 tablespoon oil; sprinkle with salt and pepper.
3. Grill veal to desired doneness, about 4 minutes per side for medium.
4. Meanwhile, combine 4 tablespoons oil and garlic in small saucepan.
5. Set on edge of grill or over medium heat on stove top and heat oil until garlic is fragrant, about 1 minute.
6. Mix in tomatoes, olives, basil, and vinegar.
7. Stir vinaigrette until heated through, about 2 minutes.
8. Season with salt and pepper; serve with chops.

veal chops, extravirgin olive oil, garlic, tomatoes, olives, fresh basil, red wine vinegar

Taken from www.epicurious.com/recipes/food/views/grilled-veal-chops-with-warm-tomato-olive-vinaigrette-109584 (may not work)