Veal Chops with Roasted Shallots, Rocket, and Soft Polenta

Ingredients for Veal Chops with Roasted Shallots, Rocket, and Soft Polenta

• 240ml olive oil, divided

• 1/2 cup fresh lemon juice

• 1/4 cup fresh thyme leaves

• 1 matsked grovt kosher salt

• 1 tablespoon ground black pepper

• 4 1 3/4-inch-thick veal rib chops (each about 350g ), frenched

• 18 small shallots, peeled, halved

• 60ml balsamic vinegar

• 1 350g package grape tomatoes

• 80ml drained capers plus 1 tablespoon caper brine reserved from jar

• Soft Polenta

• 4 cups rocket

Whisk 180ml oil and lemon juice in small bowl to blend. Mix thyme, salt, and pepper in another small bowl. Rub thyme mixture all over veal chops; place in glass baking dish. Pour oil-lemon marinade over; let stand 15 minutes.

Preheat oven to 232°C. Combine shallots, vinegar, and remaining 60ml oil in medium roasting pan; toss to coat. Sprinkle with salt and pepper. Roast until shallots are browned and tender, about 15 minutes. Add tomatoes to shallots and roast until tomatoes are soft and browned, stirring occasionally, about 15 minutes longer. Remove pan from oven. Add capers and 1 tablespoon reserved brine and stir to blend.

Meanwhile, heat large ovenproof skillet over high heat. Drain veal chops and transfer marinade to heavy small saucepan. Add veal to skillet and cook until browned, about 3 minutes per side. Transfer skillet to oven and roast veal to desired doneness, about 10 minutes for medium.

Bring reserved oil-lemon marinade to boil; boil 2 minutes. Place 1 veal chop on each of 4 plates. Divide shallot-tomato mixture among plates. Spoon Soft Polenta alongside. Drizzle with oil-lemon marinade. Garnish with rocket and serve.

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