Grilled Lemon-Parsley Veal Chops

• 1/2 cup olive oil
• 6 tablespoons fresh lemon juice
• 1/3 cup chopped fresh Italian parsley
• 3 garlic cloves, crushed
• 1 tablespoon minced fresh rosemary
• 6 8- to 10-ounce loin or rib veal chops, each about 1 inch thick
• 3 tablespoons chopped fresh Italian parsley
• 1 tablespoon grated lemon peel
• 1 1/2 teaspoons minced fresh rosemary
• 1 teaspoon minced garlic

1. Whisk first 5 ingredients in small bowl to blend.
2. Arrange veal chops in 15x10x2-inch glass baking dish.
3. Sprinkle chops on both sides with salt and pepper.
4. Pour marinade over chops; turn to coat.
5. Cover and refrigerate at least 6 hours or overnight, turning occasionally.
6. Stir together Italian parsley, lemon peel, rosemary, and garlic in small bowl to blend.
7. Prepare barbecue (medium-high heat).
8. Remove chops from marinade and sprinkle generously with salt and pepper.
9. Grill chops until cooked to desired doneness, about 6 minutes per side for medium-rare.
10. Transfer chops to serving platter; sprinkle each with topping.

olive oil, lemon juice, fresh italian parsley, garlic, fresh rosemary, loin, fresh italian parsley, fresh rosemary, garlic

Taken from www.epicurious.com/recipes/food/views/grilled-lemon-parsley-veal-chops-108450 (may not work)