Herb and Olive Oil Grilled Veal Chops

Recipe adapted for kosher cooking from Food and Wine. Serves 4


  • Four 12oz Grow and Behold Rose Veal Rib Chops
  • 2 TBSP extra-virgin olive oil, plus a little extra¬†for drizzling
  • 2 cloves of garlic, minced
  • 1 tablespoon of chopped rosemary leaves
  • 1/4 cup of chopped sage leaves
  • pepper, to taste


  • ~8 hours before cooking your chops, place them in a saltwater brine, of 35g salt:1 liter of water, following these instructions. Don’t be intimidated–brining the chops will help make them even more tender and succulent!
  • On a platter, mix the garlic, herbs and 2 TBSP of oil
  • Season the chops with pepper and a generous drizzle of olive oil
  • Grill the chops over a medium-high heat, for ~6 minutes/side for medium chops
  • Transfer the chops to the platter, and let stand for 3 minutes, turning a few times. Spoon the herbed oil mixture over the chops and serve.

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