Veal Chops with Fresh Herbs

Photo by Ian McCausland

14–16 oz veal chops
2 tbsp fresh sage, chopped fine
1 tbsp fresh thyme
½ tbsp fresh rosemary, chopped fine
1 tbsp olive oil
Pepper to season

Preheat your barbeque to high. Brush the chops with a light coating of olive oil and cracked pepper. Place the chops on the barbeque and grill for 3 minutes. Rotate 99 degrees after 3 minutes to achieve the grill mark “scoring,” then cook for another 2 minutes.

For medium-rare, turn the chops over and spread the herb mixture on the top side (to taste*), leaving some for the presentation. Cook for another 3-4 minutes. Move the chops to rest on the top rack, covered with tin foil. Chops are ready when the internal temperature reaches 120°F.

*If you make chops for a larger group, simply use more herbs in these proportions: 2 parts sage, 1 part thyme, and ½ part rosemary.

Pair with:
Domaine Rapet Père et Fils Blanc en Caradeux Pernand-Verglesses 1er Cru Chardonnay Burgundy, France 
Tedeschi Capitel Nicalo Valpolicella Veneto, Italy