Veal recipes
Tuscan Grilled Veal Chops
6 x large center cut veal chops, 1” thick with bone in
1 cup apple cider (250ml)
1/4 cup of olive oil (60ml)
20 x juniper berries, crushed
2 x large garlic cloves
2 tsp fresh rosemary, minced (10ml)
1/2 cup chopped fresh fennel, combination bulb and feathery tops (125ml)
Salt and pepper to taste

Cut one clove of garlic into slivers and insert a sliver into the meat, near the bone of each chop. Place chops in a large plastic resealable bag. In a bowl combine juniper, rosemary, fennel, apple cider, olive oil and the remaining garlic minced.

Season with salt and pepper. Pour the marinade over the chops and coat well. Place in the refrigerator and let marinate for 6 hours up to 24 hours. Preheat grill to 425°F. Bring pork chops to room temperature. Grill chops, until cooked turning once. About 25 minutes.

Print this recipe