Ingredients
- 1 cup olive oil
- 1/2 cup fresh lemon juice
- 1/4 cup fresh thyme leaves
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 2 1 3/4-inch-thick veal rib chops
- 1 red onion
- 1/4 cup balsamic vinegar
- 1 12-ounce package grape tomatoes
- 1/3 cup drained capers
- 1 cup spinach
- 1 cup instant polenta
Instructions
- Whisk 3/4 cup oil and lemon juice in small bowl.
- Mix thyme, salt, and pepper in a second small bowl. Rub the mixture over veal chops in glass baking dish.
- Pour oil-lemon marinade over; let marinate for 30 minutes in the refrigerator.
- Preheat oven to 450°F. Combine red onion, balsamic vinegar, and remaining 1/4 cup oil in medium roasting pan and roast for 10 minutes, remove from oven and add cherry tomatoes. Return to oven and continue roasting until red onions are browned and tender (about 5 more minutes). Add capers once removed from oven.
- Heat large cast iron over high heat.
- Drain veal chops and transfer marinade to heavy small saucepan to reduce the marinade.
- Add the veal chops to the cast iron skillet and seer each side until brown crust forms, about 3 minutes per side.
- Transfer cast iron skillet to oven and roast veal chops to an internal temperature of 145 degrees for medium rare or desired doneness, about 10 minutes.
- Place spinach and polenta on a plate. Then top with veal chops and veggies. Finally, drizzle with oil-lemon marinade. Don’t forget the roses for a special occasion!
