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Veal Chops with Spinach and Green Pepper Salsa

We were intrigued by the unique preparation of these succulent chops. They are marinated then sprinkled with a combination of smoked paprika and polenta. When grilled, the polenta forms a crust which adds a wonderful crispness to the meat and keeps the juices inside. Served with a delicious fresh green salsa, these are a special indeed. If you don’t fancy veal, feel free to use pork chops.

Veal Chops with Spinach and Green Pepper Salsa

2 large veal chops
1 tsp. smoked paprika
2 tbs. polenta

For the marinade:

4 cloves garlic, sliced
zest of ½ lemon
1 rosemary sprig, coarsely chopped
3 fl. oz. olive oil

For the salsa:

1 tsp. vegetable oil
1 green pepper, finely chopped
1 garlic clove, grated
3 fl. oz. olive oil
zest of ½ lemon
2 cups (packed) baby spinach
1 green chili, sliced

To marinate the veal chops, combine the marinade ingredients with ½ tsp. salt, then add the chops and leave in the fridge at least six  hours or overnight.

To make the salsa, heat the oil in a small pan over high heat and add the green pepper. Stir-fry to char the edges, then sprinkle with salt and leave to cool a bit. Add the garlic, oil, zest, and spinach to a food processor and pulse to combine. Pour into a bowl, add the green chili and reserved green peppers, and check seasoning.

When ready to serve, wipe off the excess marinade from the chops. Combine the smoked paprika and polenta, and sprinkle over both sides of the chops. Heat the grill to medium and cook the chops for 3 minutes, until they have nice char marks, then rotate them 45 degrees and cook another 3 minutes. Turn them over and cook for 3 minutes more, then remove to a plate and rest for 5 minutes. Serve with the salsa spooned over the top.

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