Grilled Veal Chops

Veal is a very lean meat -- You don't want to cook it for long or it will be dry, like shoe leather.


This dish is best using thick cut (1 3/4-inch) chops and grilled over high heat quickly to get a good sear. For medium-rare, remove to a plate about 30 seconds before you think it would get there had you left it on the grill. Cover with aluminum foil (shiny side down or toward the chops) to 'finish cooking' and rest -- About 5 minutes.

Ingredients:
2 veal chops
marinade

Ingredients for the marinade:
6 T fresh flat leaf parsley, chopped
salt and pepper to taste
2 garlic cloves, chopped
2 teaspoons balsamic vinegar
2 teaspoons fig vinegar, or white vinegar with a fig mashed into it and strained
6 T fresh rosemary, roughly chopped (or 2 teaspoons dried), plus sprigs left intact for the grill (soaked in water for 1 hour)

Preparing the marinade:
Combine all of the ingredients and marinate the veal for at least an hour in the refrigerator, or overnight. Bring veal to room temperature before cooking.

Note: The veal chops can be cooked in a pan on a stove. Heat a pan, add 2 teaspoons olive oil, add a bit of chopped garlic, infuse in the oil for about 15 to 30 seconds (don't brown or burn). Add the veal chops, 2 minutes on each side (medium rare).

Remove the veal chops to a plate and cover with aluminum foil (shiny side down) for 5 minutes.

Serves 2