Using a mortar and pestle or spice grinder, pound the rosemary, garlic, salt, and pepper to a paste.
Whisk the olive oil and wine together in a small bowl and add the herb paste.
Rinse and pat dry the veal chops.
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.)
Heat the grill to medium- hot.
Remove the chops from the marinade and place on the grill.
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.
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