Serves 4
- 4 Grow & Behold Rose Veal Rib Chops or Veal Shoulder Chops
- 2 tablespons extra-virgin olive oil, plus a little extra for drizzling
- 2 cloves garlic, minced
- 1 tablespoon chopped rosemary leaves
- 1/4 cup chopped sage leaves
- pepper, to taste
Brine Your Chops
About 8 hours before cooking, place them in a saltwater brine made from of 35g salt dissolved in 1 liter of water. (Learn more about How to Cook Rose Veal here). Don’t be intimidated, and don’t skip this step: brining the chops will make them even more tender and succulent.
Prepare a serving platter
On a platter, mix the garlic, herbs and 2 tablespoons of oil.
Grill the chops
Remove chops from brine and pat dry. Bring to room temperature, about 30 minutes. Season with pepper and a generous drizzle of olive oil. Grill chops over medium-high heat, for ~6 minutes/side for medium chops. Don’t overcook the chops, but equally, we don’t recommend serving them too rare. Medium or Medium Rare is your goal.
To serve
Transfer the chops to the prepared platter, and let stand for 3 minutes, turning a few times. Spoon the herbed oil mixture over the chops and serve.
