Veal Chops Tuscan Style
MAKES 4 SERVINGS
4 large veal loin chops OR 8 small veal loin or rib chops at least 1 inch thick
2 Tbsp chopped fresh sage or 1 Tbsp dried sage
4-6 cloves garlic, minced
1 1/2 Tsp salt
1 Tsp ground pepper
1 Tbsp olive oil
1 lb dried pasta such as penne
Grilled Tomato Sauce
Score the edge of each chop in a few places to prevent curling.
In a small bowl mix sage, garlic to taste, salt pepper and enough olive oil to make a thick paste. Rub on both sides of the chops generously and let sit for 1 hour.
Prepare a charcoal or gas grill for direct grilling over medium-high heat, leaving a portion of the grill unheated underneath.
Oil the grill rack.
Fill a large pot 3/4 full of water and bring to a boil over high heat.
Grill the chops directly over heat, turning once, until well browned, 3-5 minutes on each side. Check for doneness. Transfer to a platter, cover loosely with foil and let rest for 5 minutes.
Salt the boiling water and add the pasta, cooking until al dente and drain.
Grilled Tomato Sauce:
Brush 4 large tomatoes with olive oil. Grill directly over medium-high heat, turning often, until they are grill-marked on all sides and starting to soften, 5-8 minutes.
Transfer to a cutting board, cut out stems, and chop coarsely. Put in a bowl and stir in 2-3 cloves minced garlic, 2 Tbsp chopped fresh basil and salt/pepper to taste.
Put 1 or 2 chops on each plate and top w/ a spoonful of grilled tomato sauce. Mix the rest of the sauce with the pasta and serve along side the chops.