Ronnie's Notes
I’ve suggested using shoulder chops for this recipe even though they aren’t as tender as rib chops, because shoulder costs so much less (but you can use either). And you can make the dish without the escarole, but mild veal and bitter escarole complement each other so well that I paired them in one recipe. If the escarole finishes first, don’t let that worry you. It’s a vegetable that’s supposed to be wilted and soggy. It balances the crisped meat nicely. Another good side dish for the veal is Easy Beans (page xx).
Instructions
Preheat an outdoor grill or oven broiler with the rack about 4 inches from the heat source (or use a grill pan).
Place the chops in a shallow dish.
Mix 2 tablespoons olive oil and the lemon juice and pour over the meat.
Sprinkle with the sage and pepper to taste.
Turn the meat to coat both sides.
Let rest while you prepare the escarole.
To prepare the escarole, cut the leaves coarsely into 2-inch pieces and wash them thoroughly.
Heat the remaining 4 tablespoons olive oil in a large pan over medium heat.
Add the garlic and red pepper flakes and stir briefly, then add the escarole (there may still be droplets of water clinging to the leaves) and start turning the leaves immediately to coat them with olive oil.
Add 2 tablespoons water and sprinkle with salt and pepper.
Cook, covered, for 4– or until the escarole is completely wilted.
Remove the cover and cook for 2– more, or until the liquid has evaporated from the pan.
Place equal amounts of the escarole on each of four plates.
Place the chops slightly on top of the vegetable, using the escarole as a bed for the meat.
Prepare the chops while the escarole is cooking: cook the meat for per side or until cooked to desired doneness.
Makes 4 servings.