Tuscan-Grilled Veal Chops

Simplicity is the key to elegance, and this recipe is the epitome of that adage. Beautifully marbled veal chops are marinated with fragrant fresh herbs and fruity olive oil. Grilled to perfection and served in their own juices, they require only a simple squeeze of lemon to finish the dish. One bite and it’s easy to see why this Tuscan style of showcasing flavor by simple preparation is so revered.

  • 1/3 cup extra-virgin olive oil, plus extra for oiling grill
  • 3 cloves garlic, minced
  • 2 tablespoons fresh rosemary leaves
  • 2 tablespoons roughly chopped fresh flat-leaf parsley
  • 1/4 cup roughly chopped fresh sage leaves
  • 4 (8-ounce) veal rib chops (each about 1½-inches thick)
  • Course salt and freshly ground black pepper, to taste
  • 4 wedges fresh lemon
Combine the olive oil, garlic and herbs. Set aside one-third of the marinade, and place the remaining marinade in a large zip-top bag. Add the veal chops to the bag and seal, removing as much excess air as possible. Gently massage the bag to ensure that all the chops are evenly coated with the herbs and oil. Marinate for at least 30 minutes and up to 4 hours.*

Preheat the grill to high; clean with a stiff brush and oil the grates to prevent sticking. Remove the chops from the marinade, then discard the bag and marinade. Season both sides of the chops generously with salt and pepper. Using tongs, place the chops onto the hot oiled grill and cook for about 3 minutes. Without turning the chops, rotate them 90 degrees and continue cooking until the meat is seared and crusty on the outside, about 3 minutes more; this will produce beautiful crosshatch grill marks. Flip the chops over and repeat the process for the second side for a total of 6 minutes per side for medium doneness (internal temperature of 135 to 140°F).

Pour the reserved marinade onto a clean platter large enough to hold the chops in a single layer. Transfer the chops to the platter, and turn to coat them with the oil and herbs. Tent lightly with aluminum foil, and let rest for 5 minutes.

Place the chops on heated serving plates (or a platter) and spoon the olive oil and juices from the chops over them. (Note: Be sure to pour over the juices collected on the plate - they are full of flavor.) Squeeze one wedge of lemon over each chop and serve immediately.

Tips and Techniques
* If marinating for only 30 minutes, leave the chops at room temperature. If marinating longer, place in the refrigerator then remove 30 minutes before grilling.

Serves 4

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 Tuscan-Grilled Veal Chops

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