Broiled Veal Chops with Mixed Peppercorns

• 6 3/4-inch-thick veal loin chops (about 8 to 10 ounces each), trimmed
• 3 tablespoons olive oil
• 2 tablespoons coarsely ground mixed peppercorns
• 1 tablespoon minced fresh rosemary

1. Place veal chops in baking dish.
2. Brush with oil, then sprinkle both sides with peppercorns and rosemary.
3. Let stand at room temperature 1 hour.
4. (Can be prepared 1 day ahead.
5. Cover and refrigerate.)
6. Preheat broiler.
7. Transfer veal chops to broiler pan.
8. Sprinkle with salt.
9. Broil veal 6 inches from heat source to desired doneness, about 5 minutes per side for medium-rare.
10. Transfer veal to plates.
11. Pour any accumulated broiler pan drippings over veal and serve.

veal loin chops, olive oil, fresh rosemary

Taken from www.epicurious.com/recipes/food/views/broiled-veal-chops-with-mixed-peppercorns-100537 (may not work)