Herb Crusted Veal Chops

For the marinade, combine Garlic (4 cloves) , Lemon (1) , Fresh Rosemary (1 1/2 Tbsp) , Tarragon (1 Tbsp) , Fresh Thyme Leaves (2 Tbsp) , Fresh Mint Leaves (1 Tbsp) , Kosher Salt (1/2 tsp) and Ground Black Pepper (1/2 tsp) in a bowl and toss together with your fingers.

Place Veal Chops (2 lb) on a baking pan. Drizzle half the Olive Oil (1 Tbsp) over them. Sprinkle chops with half the herb mixture. Press herbs into the meat with your fingers, making sure they coat the chops. Turn chops over and repeat.

For the vinaigrette, in a medium bowl, combine Sherry Vinegar (1 Tbsp) , Olive Oil (3 Tbsp) , Honey (1/2 Tbsp) , Shallot (1) , Kosher Salt (1/2 tsp) , and Ground Black Pepper (1/4 tsp) . Whisk to combine.

Add both Red Grape Tomatoes (1 cup) and Yellow Grape Tomatoes (1 cup) . Toss to coat. Cover and refrigerate for at least 1 hour and up to 4.

Before serving, stir in some Italian Flat-Leaf Parsley (2 Tbsp) and Tarragon (1 Tbsp) .