Rosemary Veal Chops On The Grill

Rosemary Veal Chops On The Grill


  • 2 tablespoons fresh rosemary leaves

  • 2 garlic cloves, peeled

  • Salt and freshly ground black pepper to taste

  • 1⁄2 cup extra virgin olive oil

  • 1⁄2 cup dry red wine

  • 6 veal chops, 8 ounces each


  1. Using a mortar and pestle or spice grinder, pound the rosemary, garlic, salt, and pepper to a paste.

  2. Whisk the olive oil and wine together in a small bowl and add the herb paste.

  3. Rinse and pat dry the veal chops.

  4. Place in a shallow bowl with the marinade, turn to coat, cover, and let stand at room temperature for 1 hour. (You can refrigerate for up to 24 hours, but bring the meat to room temperature before grilling.)

  5. Heat the grill to medium- hot.

  6. Remove the chops from the marinade and place on the grill.

  7. Grill for about 4 minutes per side for medium- rare, 5 minutes per side for medium, and 6 to 7 minutes per side for well done.

  8. Season each side with salt and pepper, and serve.