Good veal chops are meaty and moist, but can sometimes lack flavor. Chef Raymond suggests boosting flavor while bringing out all the virtues of this tender meat with a simple, overnight marinade. Then a simple butter compound and dark green vegetables finish the dish.

Ingredients 

• 4 veal loin chops, about 1 –inch thick

MARINADE

• 4-5 tablespoons Olio Carli extra virgin olive oil
• 3 cloves garlic, chopped fine
• 2 tablespoons rosemary or thyme, chopped fine
• Grated peel of 1 lemon
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon Maldon Black Peppercorns, ground

 COMPOUND BUTTER

• 6 tablespoons Delitia Butter of Parma, softened
• 1 tablespoon thyme, chopped fine
• 1 tablespoon sage, chopped fine
• 1 tablespoon parsley, chopped fine
• 1 large garlic clove, grated
• Maldon Sea Salt and Black Pepper to taste

 Mix olive oil, chopped garlic, herbs, lemon peel, and red and black peppers in a flat-bottomed nonreactive bowl or casserole dish. Place chops in container, turn once. Refrigerate 6 hours or overnight.

 Allow veal to sit at room temperature for one hour. Remove from marinade and put onto heatproof platter. Prepare outdoor grill or heat ridged grill pan.  Lightly oil grill or pan with vegetable oil. Brown veal chops on both sides. On the outdoor grill, move the chops to the side away from flames, cover the grill, and let cook indirectly for 10 or 15 minutes, depending on preference. Meanwhile, heat the platter. Alternately, cover the pan loosely with aluminum foil, put the  pan into a 350 degree preheated oven, and let bake for 10 to 15 minutes. Place veal chops on heated platter and cover to rest while making the compound butter.

 Meanwhile, mix the compound butter ingredients until smooth. Dot each veal chop with a tablespoon or so of herbed butter, and serve, accompanied by sautéed broccoli rabe, kale, or steamed asparagus. (See Recipes for Sauteed Dark Greens)