I find this to be a perfect addition to any Yom Tov lunch meal since the marinating can be done before Yom Tov and the actual searing and cooking can be done fresh right before the meal. The vinaigrette makes the recipe even more special and beautiful in presentation.
In a bowl, combine garlic, lemon juice, olive oil, rosemary, tarragon, thyme, salt, and pepper. Pour mixture over veal and coat well on both sides.
Set veal chops in the refrigerator to marinate for at least six hours. Remove from refrigerator 30 minutes before cooking.
Heat skillet over medium-high flame. Add veal and pan sear for five to seven minutes on each side. (Alternatively, you can pan sear them for two to three minutes on each side and then place them in a baking dish and bake on 350 degrees Fahrenheit for 10 to 15 minutes.)
In a medium bowl, combine sherry wine vinegar, olive oil, honey, minced shallot, salt, and pepper. Whisk to combine.
Add tomatoes and parsley. Toss to Coat. Refrigerate to marinate for at least one hour before serving to allow the tomatoes to release their liquid.
Serve each veal chop with a generous spoonful of Tomato Vinaigrette.
Vinaigrette is best prepared in advance.
Omit fresh herbs if you don’t use them on Pesach. Substitute the sherry wine vinegar with any dry white wine. If you don’t use tomatoes (or want to peel tomatoes), add a bit of extra white wine for more liquid.