If you don't like veal stop reading here. If you like veal you should hurry up and make this! It was unreal. I saw a recipe for grilled veal chops but it had more of "X" and less of "Y" so I made a few minor alterations and all four chops disappeared from the plate. My son even tackled the bone! The flavors were so perfect together and the combination was just right. The smell while it was marinating made my mouth water and my five year old even commented on how great it smelled - and that was before it cooked!
Admittedly we enjoy our meat in this household but to have it disappear so quickly tells me I hit the proverbial nail on the head with this one!
Grilled Veal Loin Chops with Red Wine and Rosemary
1 1/2 lb veal loin chops (about 4 medium - large chops with the bone)
3 large garlic cloves
1 1/2 Tbsp. fresh rosemary
1/2 cup red wine (Cabernet worked perfectly)
1 Tbsp. olive oil
2 Tbsp. salt
Place chops in a large bowl. In a food processor combine salt, oil, rosemary and garlic until well chopped (about 4-5 pulses). Next add in the wine and puree 30 seconds until the wine turns a diluted color. Pour the marinade over the chops and with a fork, pierce the meat several times as you turn the meat over and over to coat. Let stand at room temperature for about 1 hour. During that time, be sure to swish the bowl around two or three times to re-coat the meat.
Heat the barbecue. Grill the meat about 5-6 minutes per side for perfectly cooked medium.
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