Grilled Lemon-Tarragon Veal Chops

• 2 large lemons
• 2 tablespoons extra virgin olive oil
• 1 1/2 tablespoons fresh tarragon, chopped
• 4 (10 ounce) loin veal chops, cut 1 to 1 1/2 inches thick
• salt, to taste
• pepper, to taste

1. Cut 1 of the lemons into 8 crosswise slices.
2. Grate enough zest from remaining lemon to yield 3/4 teaspoon, then squeeze 1 tablespoon juice.
3. In a small bowl, combine the lemon zest and juice, oil, and chopped tarragon.
4. Season the chops on both sides with salt and pepper, then brush with SOME of the lemon-tarragon mixture, reserving about 1 tablespoon of the mixture for the lemon slices.
5. Let the chops stand at room temperature for 15 minutes, OR cover and refrigerate for up to 3 hours. (If refrigerated, remove from refrigerator for 30 minutes before grilling.).
6. Prepare a CHARCOAL or GAS grill for DIRECT grilling over MEDIUM HIGH heat. Oil the grill rack.
7. For CHARCOAL grill: Grill the chops over the hottest part of the fire.
8. Or for GAS grill: Grill the chops, directly over the heat elements.
9. For either grill type- grill until nicely charred and cooked to your liking, 5 to 7 minutes per side for medium rare. About 3 minutes before the veal is done, brush the lemon slices with the reserved 1 tablespoon lemon-tarragon mixture. Grill the lemon slices, turning once,until lightly charred and softened, 30 to 60 seconds per side.
10. Serve the veal chops with the grilled lemon slices.

lemons, extra virgin olive oil, fresh tarragon, loin veal chops, salt, pepper

Taken from www.food.com/recipe/grilled-lemon-tarragon-veal-chops-463302 (may not work)