What you need:
- 2 veal chops
- 1 tbsp Dijon mustard
- Olive oil
- 1 clove of garlic
- 2 large tomatoes
- Brown sugar
- about 5 small waxy potatoes
- Coarse sea salt
Start by marinating the veal chops. Mix 2 tbsp of olive oil, the pressed garlic clove, mustard, and chopped rosemary together and rub the meat with this mixture. Let it marinate in the refrigerator for 2-3 hours.
Parboil the potatoes for about 10 minutes. Let them cool slightly, then halve them and thread onto skewers.
Mix some more olive oil with chopped rosemary and a pressed garlic clove.
Grill the potato skewers for about 8-10 minutes, turning them several times and brushing them with the rosemary-garlic oil until a nice grill pattern forms and the potatoes are cooked. Finish by sprinkling them with coarse sea salt.
Meanwhile, grill the chops for about 3-4 minutes on each side over direct heat, then move them to a lower heat.
While the meat and potatoes are cooking, halve the tomatoes, briefly dip their cut side in brown sugar, and grill them cut-side down for about 1-2 minutes, then briefly turn them to the other side. Finally, season the tomatoes and meat with salt and pepper according to taste.
Enjoy your meal!