Veal is not cheap, so when you splurge, it better be good. I look at the best veal coming from the high-end Italian and French restaurants and then the best American steak and chophouses. My best memories are of Italian veal, so I share with you my favorite veal recipe. If you like mushrooms, this is even better with a morel sauce.
- 4 Moody’s veal rib chops 14 oz and at least 1 inch thick
- 2 T extra virgin olive oil plus more for drizzling
- 2 garlic cloves minced
- 1 T rosemary leaves
- ¼ C sage leaves
- Salt and freshly ground black pepper
Pre-heat your grill to medium-high heat.
In a medium size bowl, mix the 2 tablespoons of olive oil, garlic, sage, and rosemary, set aside.
Season the chops with salt and pepper and generously drizzle with olive oil.
Grill the chops over medium high heat, turning once, about 5 to 6 minutes per side depending on thickness.
As the chops are close to being done, sauté the herb mixture in a small to medium fry pan, about 3 to 5 minutes. Don’t allow the garlic to burn.
Remove the chops when the internal temperature is 140°F to 145°F (for medium rare) and cover with foil and rest while the herbs are sautéing.
When the chops are rested and the herbs are done, spoon the juices and herbs over the chops and serve.