Begin by whisking together the olive oil, vinegar, rosemary, pressed garlic, salt and pepper. Pour mixture into a large glass baking dish. Then place the veal chops in the dish and turn them in the mixture for a good coating of the marinade. Allow them to stand and marinate for about an hour at room temperature or 4 hours if you set the dish in the refrigerator.
Turn the veal chops from time to time. Set the barbecue to medium high heat. Lightly oil the grill and remove the veal from the dish. Be sure to shake off the excess marinade.
Grill the veal to desired doneness. We recommend medium rare which take about 4 minutes per side. Garnish with the rosemary sprigs and serve. Enjoy.
5 tablespoons extra-virgin olive oil
1/4 cup red wine vinegar
1 1/2 Tablespoons chopped fresh rosemary (2 teaspoons dried)
2 large pressed garlic cloves
1/2 teaspoon salt
1/2 teaspoon ground black pepper
6 8-ounce veal rib chops (3/4 to 1 inch thick)
Fresh rosemary sprigs for garnish