Grilled Veal Chops, Herbs, Slow-roasted Tomato, Olives and Artichokes

Serves 6

Ingredients:

6 pcs veal chops

Salt and pepper

50 g flat parsley, chopped

50 g thyme, chopped

50 g chives, chopped

1 kg cherry vine tomato

200 ml olive oil

2 onions, chopped

250 ml white wine

1 bottle green pitted olives

1 tin artichoke heart

500 ml chicken stock

Butter

Method:

Mix chopped herbs together and coat veal chops. Season with salt and pepper.
Grill the chops to perfection, about 4 - 5 minutes each side, then set aside.
Place tomatoes on a tray. Season with salt, pepper and olive oil, then slow roast in oven at 100°C for about 2 hours.
Sweat onions, then deglaze with wine. Add olives and artichoke.
Once wine has reduced, add stock, followed by tomatoes.
Whisk in some butter and pour over chops and serve immediately.