Grilled Veal Chops Marinated with Rosemary and Garlic
Veal chops are always a special treat. I buy them when they are on sale and, if I do not plan to make them that night, freeze for a later use. This recipe is a quick, easy and delicious main dish.
- 4 veal loin chops, about 3/4-inch thick
- 2 teaspoons minced garlic
- 1 tablespoon fresh rosemary leaves (can use dried)
- Juice of 1/2 lemon
- 3 tablespoons olive oil
- Salt and pepper to taste
Place the chops in a shallow baking dish. Mix together the garlic, rosemary, lemon and olive oil. Pour over the chops. Turn the chops to make certain both sides are coated. Cover and refrigerate at least 2 hours or up to 6 hours.
Heat grill, grill pan or skillet. Season both sides of chops with salt and pepper. Place on hot grill and cook about 5 minutes per side for medium-rare. (Cooking time depends on the grill.)
Notes: The average whole lemon yields about 3 tablespoons juice. A little more or less will not matter in this recipe.