Veal Chops with Two Kinds of Tomatoes

Rinse and quarter the cherry tomatoes. Season with salt and pepper. Drain the dried tomatoes on kitchen roll, then cut into small strips. Cut the slices of bacon into strips as well. Remove the peel from the garlic cloves and cut them into fine slices. Pluck the sage leaves from the sprig and cut them into small pieces.

Spread a thin layer of mustard on both sides of the veal chops and season with salt and pepper. In a frying pan, heat the clarified butter heartily and sear the chops for about a minute on each side.

In the meantime, spread out large sheets of baking paper on the surface. Place one chop in the center of each sheet.

In the drippings, leisurely toast the bacon until crispy. Add dried tomatoes, garlic and sage and fry briefly. Remove from heat and stir in the cherry tomatoes, then spread evenly on the spot on the chops. Loosely seal the baking papers into packets and place on a baking sheet.

Bake the chops in the oven heated to 200 °C on the second rack from the bottom for about twenty minutes, depending on the thickness of each piece of meat.

Bring to the table in the foil.

Our tip: Use a bacon with a strong flavor – this will give this dish a special touch!

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