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1
Preheat the grill to medium.
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2
Season the veal chops generously with salt and let them sit for 15 to 20 minutes.
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3
Rub the chops with oil on both sides and arrange on the preheated grill on a very hot spot.
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4
After about 3 to 4 minutes, when the chops have developed lovely grill marks, rotate the chops 90 degrees to create the cross-hatch pattern.
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5
Cook the chops for an additional 3 to 4 minutes on that side and then repeat the process on the other side.
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6
This will cook the chops to about medium-rare.
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7
Remove the chops to a serving platter and set aside in a warm place to let the juices redistribute.
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8
While the chops are cooking, coat a large saute pan with extra-virgin olive oil and over medium heat add the garlic cloves.
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9
When the garlic has become golden brown and is very aromatic, remove and discard the garlic.
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10
It has fulfilled its garlic destiny.
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11
Add the potatoes, season with salt and brown the potatoes on each side.
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12
When the potatoes are brown on each side, add the mushrooms and season with salt.
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13
Saute the mushrooms for 5 to 7 minutes.
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14
When the mushrooms have become soft and aromatic, add in the cherry peppers and 2 to 3 tablespoons of the pepper vinegar (more if you like things REALLY spicy).
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15
Add the vinegar in baby steps, it can make things VERY spicy and there will not be any recovery.
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16
Check for seasoning and season with salt if needed (it will).
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17
Toss in the chives.
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18
Transfer the potato mixture to a serving bowl or platter and serve immediately with the veal chops drizzled with extra-virgin olive oil.
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19
Mouthwateringly spicy and delicious!
