Love veal chops. I would mince some rosemary (about 1 tbs mince per chop) and
mince some sage same amount of rosemary. Then add some coarsely ground pepper
(about 3/4 tbs per chop, but I like lots of pepper so go with your taste) and
about 3/4 tsp of salt or more or less to your taste. If you have dried porcinis
then crush about 4-5 of them to make a powder and add them to the mix. Sprinkle
this mixture over your chops and grill to medium rare or medium according to
your taste. Serve them with some roasted potatoes with olive oil and rosemary
or roasted fennel or brussels sprouts. Serve with a dolcetto or other medium
bodied red wine.
Enjoy!

-Suzin


Have some USDA choice 1" thick veal loin chops.

Some recipes call for pounding, others don't. I feel pounding will
destroy the beautiful architecture of the chops.

Any good recipes (ideas,) that you have tried.

Regards,

Rich






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Dum spiro, spero. (Cicero) As long as I breathe, I hope.