Tuscan-Style Veal Chops


"When you grill a piece of meat and then anoint it with some kind of fat, it mixes with the meat juices and creates instant sauce," Steven Raichlen says. "At Peter Luger Steakhouse in Brooklyn, steaks get finished with a pat of butter; other places use beef tallow." In Tuscany, olive oil is the fat of choice for finishing herbed veal chops like these.

Tuscan-Style Veal Chops
Photo: © James Baigrie
Active Time:
15 mins
Total Time:
40 mins
4 servings


  • 2 tablespoons extra-virgin olive oil, plus more for drizzling

  • 2 garlic cloves, minced

  • 1 tablespoon rosemary leaves

  • 1/4 cup sage leaves

  • 4 (12-ounce) veal rib chops, cut 1-inch thick

  • Kosher salt

  • Freshly ground black pepper


  1. Light a charcoal grill. On a platter, mix the 2 tablespoons of olive oil with the garlic, rosemary, and sage. Season the veal chops with salt and black pepper and drizzle generously with olive oil. Grill the chops over moderately high heat, turning once, about 6 minutes per side for medium. Transfer the chops to the platter and turn to coat with the olive oil and herbs. Generously drizzle the veal with olive oil and let stand for 3 minutes, turning the chops a few times. Spoon the juices and oil over the chops and serve.

Suggested Pairing

These Tuscan-style chops go well with a Sangiovese-based Tuscan red — not a surprise, since Tuscan Sangiovese usually has a lightly foresty, herbal aroma.

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