Name: Veal Chops with Roasted Shallots, Arugula, and Soft Polenta
Yield: Makes 4 servings
Ingredients: 1 cup olive oil, divided; 1/2 cup fresh lemon juice; 1/4 cup fresh thyme leaves; 1 tablespoon coarse kosher salt; 1 tablespoon ground black pepper; 4 1 3/4-inch-thick veal rib chops (each about 12 ounces), frenched; 18 small shallots, peeled, halved; 1/4 cup balsamic vinegar; 1 12-ounce package grape tomatoes; 1/3 cup drained capers plus 1 tablespoon caper brine reserved from jar; Soft Polenta; 4 cups arugula

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Veal Chops with Roasted Shallots, Arugula, and Soft PolentaMark Thomas

Harold J. Bigley of New York, New York, writes: "A few months ago I went to a party in The Hamptons catered by Loaves & Fishes in Sagaponack. The veal chops with polenta were outstanding. Could you get the recipe?"

Ask your butcher to french (trim the fat from) the bone end of the veal rib chops.

Recipe notes

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