Farmhouse Restaurant at the Jordan Hollow Farm Inn
4 12 oz. veal chops
1 can artichoke bottoms
1/2 cup julienne sun-dried tomatoes
1/4 cup kalamatta olives
8 Tbsp. toasted pine nuts
8 Tbsp. olive oil
10 Tbsp. lemon juice
1/4 cup basil
Pinch of salt and pepper
1. Lightly season and flour veal chops.
2. Pan sear veal in oil.
3. When veal is close to being done, add artichoke bottoms, sun-dried tomatoes, olives and pine nuts.
4. Saute two minutes and add other ingredients. Serve hot.