Grilled Veal Chops and Radicchio with Lemon-Caper Sauce

Ingredients

• 1.5 tablespoons capers drained
• 1 small garlic clove minced
• 1.3 teaspoons lemon zest finely grated
• 4 tablespoons olive oil extra-virgin divided
• 1.5 tablespoons parsley fresh italian chopped
• 6  radicchio leaves 
• 16 ounce veal rib chops (each 3/)
• 1.5 tablespoons balsamic vinegar white

Equipment

• bowl
• frying pan
• whisk
• grill

Directions

1. Whisk 3 tablespoons olive oil and next 5 ingredients in small bowl to blend. Season sauce to taste with salt and pepper. DO AHEAD Can be made 2 hours ahead.
2. Let stand at room temperature.
3. Prepare barbecue (medium-high heat) or heat heavy large skillet over medium-high heat.
4. Brush veal chops with remaining 1 tablespoon olive oil; sprinkle with salt and pepper.
5. Place veal chops on grill or in skillet and cook to desired doneness, about 6 minutes per side for medium.
6. Transfer to platter.
7. Brush radicchio lightly with some of sauce.
8. Place leaves on grill or in batches in skillet and cook just until slightly wilted but not brown, pressing lightly to flatten, about 45 seconds to 1 minute per side.
9. Divide radicchio and veal chops between plates. Spoon sauce over and serve.