Herb Rubbed Veal Chops
4 veal loin or rib chops, 10-12 oz. each
2 cloves garlic, smashed
1/4 cup extra-virgin olive oil
Fresh Herbed Medley
1 sprig rosemary, roughly chopped
1 sprig sage, roughly chopped
2 sprigs thyme, roughly chopped
1 stem basil, roughly chopped, including stems
Crushed black pepper, to taste
Place herb medley into Ziploc bag. Add crushed garlic, extra-virgin olive oil and crushed black pepper to taste; mix well. Next add chops to bag and refrigerate 2 hours to overnight.
Heat skillet on medium high until hot. Remove chops from marinade and salt to taste. Place chops in hot skillet and cook to desired doneness. We suggest medium or internal temperature of 140°. Remove from pan; let rest 5 minutes prior to serving.
Preheat grill to medium high. Place marinated chops on oiled grill. Grill each side for 5-7 minutes or until desired doneness. We suggest medium or internal temperature of 140°. Remove from grill; let rest 5 minutes before serving.