6 Veal chops
(Note: Use Veal rib chops or Veal loin chops or Pork chops)
1/4 cup Extra virgin olive oil
1 teaspoon Chopped fresh basil
12 teaspoon Chopped fresh rosemary
1 teaspoon Chopped fresh thyme
1 teaspoon Grated lemon rind
Salt & freshly ground pepper
Place chops on platter.
Combine oil, herbs and lemon rind and brush on chops. Season with salt and pepper. Leave on counter for 1 hour to marinate or up to 12 hours in refrigerator.
Grill chops 4 to 6 minutes per side on high heat, depending on thickness of chops. They should be slightly pink when done.
Remove from grill and serve.
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