Green olive salsa is akin to salsa verde but with much more kick. It balances the veal chops beautifully. Serve with braised fennel and orzo..

Servings: 4

Prep Time: 15 minutes

Cooking Time: 15 minutes

Ready In: 30 minutes

Salsa:

¼ cup chopped fresh parsley

2 tablespoons chopped basil

¼ cup olive oil

1 tablespoon capers

1 cup pitted sliced green olives

1 teaspoon grated lemon rind

Salt and freshly ground pepper

Chops:

4 Veal chops, fFrenched

Salt and freshly ground pepper

1 tablespoon olive oil

Place salsa ingredients in food processor and process until just combined. Do not puree it – it needs to have texture. Season with salt and pepper to taste.

Preheat oven to 450 F. Place baking sheet in oven.

Combine salt, pepper and rosemary and Sprinkle salt and pepper over chops. Heat oil in skillet over high heat. Sear chops 1 minute per side or until browned and place on hot baking sheet. Bake 12 minutes or until chops are pink. Let rest for 5 minutes Serve chops topped with salsa.