Grilled Veal Chops with Rosemary

• 5 tablespoons extra-virgin olive oil
• 1/4 cup dry red wine
• 1 1/2 tablespoons chopped fresh rosemary or 2 teaspoons dried
• 2 large garlic cloves, pressed
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 6 8-ounce veal rib chops (3/4 to 1 inch thick)
• Fresh rosemary sprigs

1. Whisk oil, wine, rosemary, garlic, salt and pepper to blend in 13 x 9 x 2-inch glass baking dish.
2. Add veal chops to dish and turn to coat with marinade.
3. Let stand at room temperature 1 hour or refrigerate up to 4 hours, turning veal occasionally.
4. Prepare barbecue (medium-high heat) or preheat broiler.
5. Remove veal from marinade, shaking off excess.
6. Season veal with salt and pepper.
7. Lightly oil grill.
8. Grill or broil veal to desired doneness, about 4 minutes per side for medium-rare.
9. Transfer to platter.
10. Garnish with rosemary sprigs and serve.

extravirgin olive oil, red wine, rosemary, garlic, salt, ground black pepper, chops, rosemary sprigs

Taken from www.epicurious.com/recipes/food/views/grilled-veal-chops-with-rosemary-4012 (may not work)