Tuscan Inspired Aged Veal Chops

Preparation

1. Prepare the Veal Chops
   Pat the veal chops dry with paper towels. Season generously with salt and let sit on a rack, for 30-60 minutes. Before grilling, pat away moisture, rub with olive oil, season with freshly ground pepper.
2. Preheat the Grill
   Set your gas grill to medium-high heat (about 450°F to 475°F). For charcoal grills, light the charcoal, let it burn until covered with white ash, then spread the coals over half the grill.
3. Sear the Chops
   Place the veal chops on the hot grill and sear for 2-3 minutes/side, undisturbed, until sear marks form. Not moving the chops too soon, allows a good sear to develop.
4. Cook Over Indirect Heat
   After searing, move the chops to an indirect heat zone of the grill. Close the lid and cook for 6-8 minutes, or until the internal temperature reaches 133°F for medium-rare. Use an instant read thermometer.
5. Make the Board Sauce
   Add the fresh herbs, garlic and olive oil to a cutting board with a juice groove and mix to combine.
6. Rest the Chops
   Transfer the veal chops to the cutting board and rest the chops in the board sauce, turning the chops a few times. Cover loosely with foil and allow to rest for 5-10 minutes.
   Resting allows the juices to redistribute throughout the meat, ensuring moist and tender chops.
7. Before serving, finish with a sprinkle of Maldon salt, a squeeze of lemon juice & lemon zest. Enjoy!
8. picture and recipe developed by @ZIMMYSNOOK - MEAT PRO