Veal Chops With Horseradish Salsa Verde - cooking recipe

Ingredients

1 lb baby potatoes
4 None French trimmed veal chops (7 oz each)
1/3 cup oil
1/3 cup finely chopped flat leaf parsley
1 tbsp red wine vinegar
1 tbsp finely chopped mint
1 None shallot, finely chopped
1 tsp prepared grated horseradish
1 clove garlic, finely chopped

Preparation

Cook potatoes in a saucepan of boiling water for 10-15 mins, until just tender. Drain. Cool slightly, then halve potatoes.
Meanwhile, preheat the grill to medium-high. Brush veal chops with 1 tbsp of the oil and season. Cook for 3 mins on each side for medium-rare, or until cooked to desired doneness. Transfer to a platter. Let stand, loosely covered with foil, 5 mins.
For the salsa verde, mix remaining ingredients and remaining oil in a bowl.
Top veal chops with salsa verde and serve with potatoes.