Veal Chops With Tomato And Green Mango Salad

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Four 10- to 12-ounce veal rib chops

Salt and freshly ground pepper

3/4 cup extra-virgin olive oil

1/2 cup flat-leaf parsley leaves, plus 1/4 cup chopped flat-leaf parsley

2 garlic cloves, smashed

1 teaspoon thyme leaves

4 medium heirloom tomatoes, sliced 1/2 inch thick

2 medium sweet onions, such as Maui or Walla Walla, sliced 1/2 inch thick and separated into rings

1 cup basil leaves

1/4 cup cider vinegar

1/4 teaspoon sugar

1 large green (underripe) organic mango, skin on, finely shredded (about 2 cups)

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