Walking home yesterday, I took a short cut through the French Market. They have a great fresh meat and fresh seafood vendor. (As well as a Pastoral shop to satisfy any and every cheese and wine desire… but that’s another story.)
Craving protein, I spotted some bone-in veal loin chops, already marinated in different spices, that looked delicious. “Sold! I’ll take two of your thickest cuts.” And off I went.
I knew I had some Brussels sprouts in the fridge that probably should be cooked sometime soon, so figured they would go nicely with the veal. (Poor CBH. He didn’t even get a choice in what we were having for dinner. 🙂 Good thing I knew he’d probably approve.)
I washed, cut the stems off, removed the outer layer of the ‘sprouts, sliced them in half, and tossed them into a glass bowl. Using my herb plants (that are nicely flourishing out on my balcony), I trimmed some rosemary, thyme, and chives. Figured they were fresh flavors that I could add to the ‘sprouts. So, I tossed some extra virgin olive oil, rosemary, thyme, chives, freshly minced garlic, kosher salt, and freshly ground black pepper into the glass bowl that contained the ‘sprouts. Took a wedge of lemon, and squeeze fresh juices on top. Got my hands right into the bowl and gave them a good toss, making sure to cover all angles. Poured the contents of the bowl onto a rack that was placed on top of my lipped cookie sheet, and placed them in the hot oven to bake (about 350*F).
Meanwhile, I had left the veal chops out to come to room temperature. Once the ‘sprouts were cooked to almost your liking (make sure you flip them around midway), CBH started the grill pan to have it heat up before placing the veal chops on top. Once the grill pan was incredibly hot, CBH placed the veal chops on (he added a tiny bit of oil so the veal wouldn’t stick), and flipped half way through cooking.
*Each side takes about 4-5 minutes of cooking time, depending on how cooked you prefer your veal. Once the veal is done, remove from heat and let rest for a couple minutes before serving.
Dinner is served!