Ingredients: 4 veal chops, 1" to 1 1/2" thick depending on preference 1 lb. Whole leaves spinach, cleaned and washed 5 tablespoons olive oil 4 cloves garlic Salt and pepper 1 cup Pecorino Romano cheese, grated 1 pint cherry tomatoes, red and yellow halves 4 leaves of fresh basil, cut in strips Directions: Season the veal chops with salt, pepper and coat with 2 tablespoons of olive oi. Grill beal chops on hot grill turning on both sides for 15 - 18 minutes depending on the heat of grill and thickness of the chops. Meantime, crush the garlic cloves, divide the remaining olive oil and garlic in two pans, cook till golden. To one pan add spinach, salt and pepper and braise till done, 3 - 4 minutes. Drain pan juices, remove garlic cloves and divide spinach evenly over each chop. Sprinkle with Pecorino Romano and set in broiler to crisp the cheese - if top broiler is not available set in hot oven for an additional 5 minutes. Meanwhile, in another pan, saute briefly the garlic and the tomatoes, adding salt and pepper to taste. Add the shredded basil. Remove garlic cloves. Set veal chops in plate and flank with braised tomatoes. Serves 4