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Veal Chops with Roasted Shallots, Arugula and Soft Polenta

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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

Preparation

Click here for preparation method.

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