GRILLED HERBY VEAL CHOPS
2- 2 ½ pounds bone-in veal chops, about 1-1 ½” thick (about 4 chops)
1 teaspoon salt
1 teaspoon black pepper
1 ½ tablespoons fresh rosemary leaves, stemmed and chopped
1 ½ tablespoons fresh sage leaves, leaves rolled and chopped
1 tablespoon olive oil
Preheat grill to 400 degrees. (You can also cook on a grill pan and finish in the oven.)
Trim any excess fat off the chops. Season them liberally on both sides with the salt and pepper and then, press the chopped rosemary and sage leaves evenly on both sides of the chops. Drizzle all over with the olive oil. Let sit at room temperature for 30-40 minutes before cooking.
Place the chops on the preheated grill and cook 7-8 minutes per side, turning once (about 90 degrees) after about 4 minutes to create crosshatch grill marks). Internal temperature should be 140-145 degrees for medium doneness. Remove from the grill and tent with foil to keep warm. It is important to let them rest 15-20 minutes before cutting for the best juicy chops!