Veal Loin Chops
6 8oz Veal Loin cChops (3/4 to 1 inch thick)
5 Tbl Extra-Virgin Olive Oil
¼ c Dry Red Wine
1½ Tbl Fresh Rosemary – chopped or 2 teaspoons dried
2 clove Garlic- large and pressed
½ tsp Salt
½ tsp Ground Black Pepper
12sprigs Fresh Rosemary
Whisk oil, wine, rosemary, garlic, salt and pepper to blend in 13 x 9 x 2-inch glass baking dish. Add veal chops to dish and turn to coat with marinade.
Let stand at room temperature 1 hour or refrigerate up to 4 hours, turning veal occasionally.
Prepare barbecue (medium-high heat) or preheat broiler.
Remove veal from marinade, shaking off excess.
Season veal with salt and pepper.
Lightly oil grill.
Grill or broil veal to desired doneness, about 4 minutes per side for medium-rare.
Transfer to platter.
Garnish with rosemary sprigs and serve.