Veal Chops with Toasted Corn Salad

Veal Chops with Toasted Corn Salad



4 4 3/4 – 1 inch thick, bone-in Cedar Springs Veal chops, rinsed and patted dry
1 tablespoon kosher salt
2 tablespoons Turkish oregano
4 1/2 tablespoons extra virgin olive oil, divided
2 ears corn, husked, kernels sliced off cob
1 large clove garlic, minced
1 large sprig basil, washed, dried, leaves sliced in chiffonade
1 avocado, diced
1 1/2 cup heirloom cherry tomatoes, halved
1 tablespoon white wine vinegar

Directions for Veal Chops

  1. Combine salt, oregano, and 1/2 tsp olive oil in small bowl. Rub over all sides of chops. Let dry on racks placed over baking sheet for 30 minutes.
  2. Lightly oil grill grates. Preheat grill to hottest setting. When inside temperature of grill reaches 600°F, grill chops for 5 minutes on high. Flip chops and cook covered, with grill turned off, for an additional 5 minutes. Remove chops when they reach 160°F internal temperature. Place on clean plate and cover with foil for 5 minutes to rest.

Directions for Corn Salad

  1. A chiffonade only sounds fancy. All it means is to slice thinly. Rolling up the basil leaves makes it easy.
  2. Warm 2 T oil in large, nonstick skillet over medium-high heat. Add garlic and sauté for 30 seconds to release garlic’s essence. Add corn and cook for about 5 minutes, or until lightly toasted and beginning to pop in skillet. Off heat, add half of basil, stirring to combine. Remove to heat proof bowl and let corn basil mixture cool slightly.
  3. Gently stir in avocado, tomatoes, vinegar and remaining oil. Add remaining basil, stirring to combine. Salt and pepper to taste. Salad may be served at room temperature, or refrigerated up to 8 hours before serving.


Cook’s Note: There are two types of oregano, Turkish (or Mediterranean) and Mexican. Turkish oregano hails from the mint family, providing robust flavor to tomato sauces and grilled meats, so it’s perfect here. Mexican oregano derives from lemon verbena; its citrusy notes make it a good partner with chili peppers, cumin, and paprika, adding freshness and a bit of zing.

Recipe and Image Provided by Emily Kemme of Feeding the Famished.

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