Grilled Lemon-Parsley Veal Chops

Ingredients

• 1.5 teaspoons rosemary leaves fresh minced
• 1 teaspoon garlic minced
• 3  garlic clove crushed
• 6 tablespoons juice of lemon fresh
• 1 tablespoon lemon zest grated
• 0.5 cup olive oil 
• 3 tablespoons parsley fresh italian chopped
• 48 ounce veal loin chops 

Equipment

• bowl
• whisk
• grill
• glass baking pan

Directions

1. Whisk first 5 ingredients in small bowl to blend. Arrange veal chops in 15x10x2-inch glass baking dish.
2. Sprinkle chops on both sides with salt and pepper.
3. Pour marinade over chops; turn to coat. Cover and refrigerate at least 6 hours or overnight, turning occasionally.
4. Stir together Italian parsley, lemon peel, rosemary, and garlic in small bowl to blend.
5. Prepare barbecue (medium-high heat).
6. Remove chops from marinade and sprinkle generously with salt and pepper. Grill chops until cooked to desired doneness, about 6 minutes per side for medium-rare.
7. Transfer chops to serving platter; sprinkle each with topping.