2-4 SERVINGS 35 MINUTE PREP TIME 20 MINUTE COOK TIME
4 4 3/4 – 1 inch thick, bone-in Cedar Springs Veal chops, rinsed and patted dry
1 tablespoon kosher salt
2 tablespoons Turkish oregano
4 1/2 tablespoons extra virgin olive oil, divided
2 ears corn, husked, kernels sliced off cob
1 large clove garlic, minced
1 large sprig basil, washed, dried, leaves sliced in chiffonade
1 avocado, diced
1 1/2 cup heirloom cherry tomatoes, halved
1 tablespoon white wine vinegar
Cook’s Note: There are two types of oregano, Turkish (or Mediterranean) and Mexican. Turkish oregano hails from the mint family, providing robust flavor to tomato sauces and grilled meats, so it’s perfect here. Mexican oregano derives from lemon verbena; its citrusy notes make it a good partner with chili peppers, cumin, and paprika, adding freshness and a bit of zing.
Recipe and Image Provided by Emily Kemme of Feeding the Famished.