Serve with fresh bread to soak up the extra sauce
Jeff enjoyed his tomato-basil soup: "This luscious soup offered us everything
we could ever want in a tasteful prelude to an amorous evening encounter:
the wonderful smell of onions, garlic, and basil wafting through our
home as they simmered; the smooth, rich texture and warm layers of flavor
cascading from lips to tongues to throats, then bellies. Finally, the
surprisingly sensuous effect of good (try sourdough!) French bread,
soaked through with velvety, herb-laden liquid, giving nourishing sustenance
to a light, energizing meal. Afterward: untold delights."
(11-ounce) veal rib chops, boned and trimmed
and pepper to taste
Tablespoon olive oil, divided in ½
tomatoes, peeled, seeded, and chopped
cup pine nuts, toasted
clove garlic, crushed
Tablespoon chopped fresh basil
teaspoon chopped fresh oregano
Tablespoons dry white wine
Tablespoon fresh lemon juice
Season the veal chops with salt and pepper.
Brown in ½ tablespoon olive oil in a skillet. Simmer for 10 minutes.
Remove from the skillet and keep warm in a low oven. Sauté the tomatoes,
pine nuts, capers, shallots, garlic, and herbs in the remaining olive
oil for 10 minutes. Add the wine and lemon juice. Simmer for 4 minutes.
Whisk in the butter. Pour the sauce over the veal. Garnish with additional
pine nuts if desired.