Grilled Lemon Parsley Veal Chops

Ingredients:

For the Veal:

• 1/2 cup extra virgin olive oil

• 6 tablespoons fresh lemon juice

• 1/3 cup chopped fresh Italian parsley

• 3 garlic cloves, crushed

• 1 tablespoon minced fresh rosemary

• Six 8 to 10-ounce loin or rib veal chops, each about 1 inch thick

For the Topping:

• 3 tablespoons chopped fresh Italian parsley

• 1 tablespoon grated lemon peel

• 1 and 1/2 teaspoons minced fresh rosemary

• 1 teaspoon minced garlic

Directions:

Prepare the Veal:

1. Whisk first 5 ingredients in small bowl to blend.

2. Arrange veal chops in 15 x 10 x 2-inch glass baking dish.

3. Sprinkle chops on both sides with salt and pepper.

4. Pour marinade over chops; turn to coat.

5. Cover and refrigerate at least 6 hours or overnight, turning occasionally.

For the Topping:

1. Stir together Italian parsley, lemon peel, rosemary, and garlic in small bowl to blend.

2. Prepare barbecue (medium-high heat).

3. Remove chops from marinade and sprinkle generously with salt and pepper.

4. Grill chops until cooked to desired doneness, about 6 minutes per side for medium-rare.

5. Transfer chops to serving platter; sprinkle each with topping. Makes 6 servings.