Veal Chops with Gremolada

• 3 tablespoons chopped fresh parsley
• Grated zest from 1 lemon
• 1 clove garlic, minced
• 3 tablespoons olive oil
• 4 veal loin chops, about 1 inch thick (about 3 pounds in all)
• 1/2 teaspoon salt
• 1/4 teaspoon fresh-ground black pepper

1. In a small bowl, combine the parsley, lemon zest, and garlic.
2. In a large nonstick frying pan, heat the oil over moderate heat.
3. Sprinkle the chops with the salt and pepper.
4. Cook the chops until just done, about 5 minutes per side.
5. Serve the chops topped with the gremolada.

parsley, lemon, clove garlic, olive oil, veal loin chops, salt, freshground black pepper

Taken from www.foodandwine.com/recipes/veal-chops-with-gremolada (may not work)