Instead of going out to a restaurant, my wife wanted me to cook dinner for our anniversary. Here is what I made…
Veal Chops With Roasted Shallots, Arugula, and Soft Polenta
http://www.epicurious.com/recipes/food/views/231573
I made it with three veil chops, so I cut the ingredients by a little less than half. Also, I don't think you want the tomatoes baking for a full ten minutes; I pulled them out after about six.
I'll try this recipe again with something not as pricey as veal - like lamb chops. What's great about it is the balsamic, oil and lemon gravy it makes – perfect for lapping up with bread. I completely recommend the recipe. It tasted fantastic and was easy to put together. Give it a try with lamb or pork chops, or veal if you want to drop the dime.