Ingredients:
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Directions:
1. In a medium bowl mix the marinade ingredients.
2. Place the veal chops in a large resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag several times to distribute the marinade, place the bag in a bowl, and refrigerate for 8 to 12 hours, turning occasionally.
3. Remove the chops from the bag, allowing the excess liquid to drip off. Discard the marinade. Season the chops evenly on both sides with kosher salt. Let the chops stand at room temperature for 20 to 30 minutes before grilling.
4. With the lid closed, sear the chops over direct high heat (450° F to 550° F) for 2 minutes on each side. Move the chops to indirect high heat. With the lid closed, continue to grill until cooked to desired doneness, 12 to 14 minutes for medium rare, turning once. Remove from the grill and let rest for 3 to 5 minutes. Serve warm. |
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