Grilled Veal Chops with Purple Green Beans

Wednesday 29 July

We splurged on a couple of $13/lb., 1 1/2"  thick veal chops at Jungle Jim's (we miss Antipasto's in Canada, where the French and Italians have made sure that veal remains affordable without a mortgage). 

When you have meat this good, you don't have to do much to it.  Patted the chops with salt and fresh thyme, browned them on each side in the cast iron pan, then let them rest until they were perfect and pink within.  We deglazed the pan with white wine, then monté-ed with a pat of butter.

We are growing purple Carminat (as well as green Romano) beans in the garden, and we chose out a bunch that will be too slim to enter in the County Fair next week.  We boiled them for two minutes, just till they were tender; unfortunately they turn into regular green beans when they're cooked, but you can look at the picture and see how purple they started out.  

When they were done, sprinkled the beans with garlic oil and salt, piled them and the veal on a plate, and that was it.