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Veal Loin Chops

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.

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