Grilled Veal Chops with Herb Merinade

by Joanne

Ingredients
4 8-oz. rib veal chops, fat removed, pounded to 1/4 inch thickness
6 Tablespoons olive oil
3 Tablespoons lime juice
3 garlic cloves, smashed
6 Tablespoons finely chopped parsley
2 Tablespoons finely chopped rosemary
salt and freshly ground pepper
Oven baking dish

Preparation:
--Place the four chops in on layer in a baking dish.
--Combine olive oil, lime juice and garlic cloves.
--Add half of the herbs and mix. Pour over chops, turning to coat both
sides.
--Sprinkle remaining herbs over tops of chops, turn several times to
coat both sides.
--Cover loosely with plastic wrap and marinate at room termperature 20
to 30 minutes.
--Preheat the grill.
--Cook the chops about one to one and a half minutes per side for
medium rare.

Serve hot from the grill with Rice Pilaf.