What makes the grilled chops in Tuscany so delicious? In part, it is the way the meat is raised. But it is also the artful use of simple seasonings that are combined in balance and harmony.
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 3 garlic cloves minced
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- 1 teaspoon grated fresh orange zest
- 1/2 teaspoon crushed fennel seeds
- 4 (1 to 1 1/4-inch thick) bone-in veal chops about 3 1/2 pounds
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- Yield: 4 Servings
- Combine the oil, lemon juice, garlic, rosemary, thyme, orange zest, and fennel seed in a large bowl. Add the veal chops, turning to coat. Refrigerate 2-4 hours, turning occasionally.
- Remove veal from the refrigerator and let stand at room temperature for 15 minutes.
- Sprinkle veal with salt and pepper. Heat a large nonstick grill pan over medium-heat; add veal. Cook, turning once, until veal is well-marked and cooked to medium, 7-8 minutes per side. Transfer to plates and serve immediately.