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Wood-Grilled Veal Chops With Tomato-Basil Salsa


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Four 3/4-pound veal rib chops

2 tablespoons extra-virgin olive oil

2 tablespoons fresh lemon juice

1 tablespoon chopped oregano

Kosher salt and freshly ground pepper

2 tomatoes—peeled, seeded and diced

20 basil leaves, slivered

2 garlic cloves, minced

1/2 cup extra-virgin olive oil

2 teaspoons red wine vinegar

Salt and freshly ground pepper

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