(WSVN) - Turn your kitchen into a French bistro with this tasty recipe. That’s what’s cooking tonight as we grab a Bite with Belkys.

The Chef: Olivia Ostrow The Restaurant: Maison Ostrow, North Bay Village The Dish: Veal Chop

Ingredients: 2 veal chops (about 12 oz each, frenched) 2 tbsp olive oil 2 cloves garlic, crushed 1 sprig rosemary 1 sprig thyme Fleur de sel & cracked black pepper

Provençale Sauce: 1 cup cherry tomatoes, halved 1 shallot, finely diced 1 clove garlic, minced 2 tbsp olive oil 1 tbsp capers 8 Niçoise olives, pitted 1 tsp tomato paste ¼ cup white wine 1 tbsp chopped parsley Zest of ½ lemon

Method of Preparation: • Marinate: Rub veal chops with olive oil, garlic, herbs, salt & pepper. Let rest 1 hour. • Sear: In a cast-iron pan, sear 2 minutes per side for golden

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