VEAL RIB CHOPS WITH PESTO AND TOMATO CONFIT

 

These veal chops are outstanding cooked on a charcoal grill. This is our favorite recipe! Hope you will enjoy it too! Perfect with an wonderful Pinot Noir from Burgundy! Choose a Savigny-les-Beaune or a Pommard, you will be in Heaven!

 

For 2 servings

2 veal rib chops (1 inch thick)

3 garlic cloves peeled

1 oz of sun dried tomatoes 

1/2 bunch of basil (leaves only)

1 tbsp of olive oil

Fleur de sel

Pepper

 

Preparation of the pesto:

Chopped the basil leaves with the garlic cloves. Cut the sun dried tomatoes into very little pieces.

Put the tbsp of olive oil in a small bowl. Add the basil, garlic, tomatoes, fleur de sel and pepper. Mix well. Cover and set aside. (The pesto can be made a few hours in advance).

Preheat the grill.

Season the veal chops with salt and pepper. Let stand at room temperature for 30 minutes.

Cook for 10 minutes on each side. Add the pesto on top of the chops for the last 2 minutes of cooking.

 

Bon Appetit!