Tuscan-Style Veal Chops

Tuscan-Style Veal Chops

Winter is here and even though it’s chilly outside, we think there’s nothing better than a warm and hearty Tuscan-style veal chop paired with a glass of Miner Sangiovese. This recipe, created by Chef Steven Raichlen, is the perfect way to add a little bit of warmth to these chilly days. ┬áSo, don’t let the cold weather get you down, fire up the grill (or stovetop) and enjoy a delicious meal!

Tuscan-Style Veal Chops

2 tablespoons extra-virgin olive oil, plus more for drizzling
2 garlic cloves
1 tablespoon rosemary leaves
1/4 cup sage leaves
(12-ounce) veal rib chops, cut 1-inch thick (or substitute for pork rib chops)
Kosher salt
Freshly ground black pepper

Light a charcoal grill or prepare your cast iron skillet stovetop. On a platter, mix the 2 tablespoons of olive oil with the garlic, rosemary, and sage. Season the veal chops with salt and black pepper and drizzle generously with olive oil. Grill the chops over moderately high heat, turning once, about 6 minutes per side for medium. Transfer the chops to the platter and turn to coat with the olive oil and herbs. Generously drizzle the veal with olive oil and let stand for 3 minutes, turning the chops a few times. Spoon the juices and oil over the chops and serve.

Original recipe courtesy of Food & Wine.

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