We still have plenty of great outdoor grilling time left in the weeks ahead of us, and there is no better way to enjoy it than by preparing this delicious veal chop! (That being said though — I truly do put my heavy, cast iron, stovetop grill pan to work for many tasty dishes all throughout the year!) Since there are just the two of us and if we are only preparing one or two chops, my trusty grill pan works out very well — and for me, it is much easier than firing up the grill. However you choose to cook these veal chops though, you will definitely enjoy the results!
6 10-12-ounce rib (or loin) veal chops
Extra-virgin olive oil, as needed
8 tablespoons chopped rosemary, oregano, thyme and sage
(fresh, dried, or a combination), divided
6 tablespoons unsalted butter, softened
Juice and zest of 1 large lemon
Rub chops on both sides with olive oil; set aside. Mash herbs together in a mortar and pestle; set 2 tablespoons of the mixture aside. Rub the other 6 tablespoons of the herb mixture onto both sides of each of the chops, then set the chops aside at room temperature. Blend the reserved 2 tablespoons of herbs with softened butter, form it into a log shape, roll it up tightly in plastic wrap, and refrigerate. NOTE: After the herb butter is thoroughly chilled, slice it into 6 pieces and refrigerate until time to serve the chops. Sprinkle the chops on both sides with lemon zest and drizzle with lemon juice. Marinate the chops 30-45 minutes, refrigerated. TO COOK: Preheat a grill (or a heavy grill pan) to medium-high. Depending on the grill and the size of the chops, cook about 4-5 minutes per side for medium-rare chops; turn each chop only once. They cook quite quickly, so be careful not to overcook them. TO SERVE: Top each veal chop with a pat of the prepared herb butter and serve immediately. — Serves 6
