Grilled Veal Chops with Gremolata

With Christmas just around the corner we have begun baking shortbread cookies and biscotti in anticipation of having our houses once again filled with our children.  The sweet smells of baking are definitely making us pine for those busy family times. 

Friday night was a rare quiet evening at home, and we took advantage of this opportunity to give Marco another grilling lesson so that he might go home to Italy and recreate some dishes for his family over the holidays.  He grilled some delicious veal chops and we served them with a wild rice pilaf, roasted cauliflower and steamed asparagus. 

Grilled Veal Chops with Gremolata

4 veal chops

For the Marinade:

½ cup lemon juice

2 tablespoons olive oil

1 tablespoon grated lemon zest

2 tablespoons chopped fresh parsley

1 teaspoon chopped fresh thyme

2 cloves garlic, minced

For the Gremolata:

2 tablespoons grated lemon zest

¼ cup chopped fresh parsley

1 teaspoon finely chopped fresh rosemary

1 clove garlic, minced

Combine the marinade ingredients.  Place the veal chops in a re-sealable plastic bag and pour the marinade over top.  Let stand for ½ hour at room temperature, or up to 6 hours in the refrigerator. 

Preheat the barbecue on MEDIUM HIGH, then reduce heat to MEDIUM.  Brush the grids with olive oil.  Place the chops on the grill and cook for 4 minutes/4 minutes/4 minutes/ 4 minutes, following the directions for PerfectGrill Marks.  Let stand 5 minutes before serving.

Meanwhile in a small bowl combine the Gremolata ingredients.  Sprinkle over the cooked chops.